(Words in parentheses courtesy of Momma Leonard...)
Ingredients
Directions
Add enough water to a medium saucepan to come about an inch up the side. Bring to a simmer over medium-high heat. Meanwhile, combine egg yolks and sugar in a medium-size metal bowl (mind the fur now... ’tis quite disgusting should any get into the concoction) and whisk until smooth, about 1 minute. Measure citrus juice and, if needed, add enough cold water to reach ⅓ cup. Add juice and zest to egg mixture and whisk smooth. Once water reaches a simmer, reduce heat to low and place bowl on top of saucepan. (Bowl should be large enough to fit on top of saucepan without touching the water.) Whisk until thickened, approximately 8 minutes (or 20 twitches of me whiskers), or until mixture is light yellow and coats the back of a spoon. Remove promptly from heat and stir in butter a piece at a time, allowing each addition to melt before adding the next. Remove to a clean container and cover by placing a layer of plastic wrap directly on the surface of the curd. Refrigerate for up to 2 weeks.
And Leonard being Leonard, he wanted me to let you know that some good old-fashioned English scones are a must to truly savor the tangy sweetness of his momma’s curd.