To me, a curd is lumpy, but not this recipe for traditional lemon curd. This is smooth and lemony without being overly tart. It is great on desserts, cookies, waffles and in hot tea (try it!). It is quite nice to have on hand and can be added to sauces for a citrus kick or in your salad dressings. I am a shameless fan of high and low teas, and lemon curds is a must at both on your crumpets and tea cookies. I’m working on an entire section of tea party recipes, this is my introduction offering. It is quick, easy, and will last for the better part is two weeks if you take care not to contaminate the lemon curd while using it.
3 to 4 tablespoons lemon zest (none of the white, it is bitter.)
1/2 cup fresh-squeezed lemon juice, strained to remove any solids (roll the lemons under the heel of your hand to release more juice before cutting)
1 1/2 cups granulated sugar
6 tablespoons salted butter, cut into pieces
Wash the lemons to remove any chemicals, dirt or wax then thoroughly dry. Remove the zest (the yellow part of the rind) from the lemons using a zester or a peeler (be careful to avoid getting any of the white pith, it is bitter Yes, I know this is the second warning, it is that important). Juice the lemons after removing the zest.
In a medium saucepan over medium-high heat, combine lemon zest, lemon juice, and sugar. Bring just to a boil; reduce heat to medium-low and simmer 5 minutes. Add butter and stir until it has melted. Remove from heat and cool to room temperature.
Beat eggs into cooled lemon mixture until well blended. Return to heat and cook over medium-low heat, stirring constantly, 10 to 15 minutes or until mixture thickens and coats spoon. NOTE: Do not let the lemon curd boil, as it will cause the mixture to curdle and that cannot be fixed.
Remove from heat, allow to reach room temperature. The lemon curd will continue to thicken as it cools. Once it reaches room temp, you can refrigerate.