|Name:||Lemon Curd||Contributor:||Martin Golding|
|Description:||A simple and delicious spread for sweets or topping for puddings from Nigella Lawson "How to Eat"||Posted:||2006-12-22|
|Key words:||lemon cranberry||Category:||Desserts|
4 egg yolks
1 1/2 C sugar
7/8 C (1 3/4 sticks, 7 oz by weight) unsalted butter
4 lemons, zest and juice of
Beat eggs, yolks and sugar together until the sugar dissolves.
Add the butter, lemon juice and zest.
Heat gently in a pan on low heat, stirring constantly, until the mixture thickens.
Strain if desired [waste of good zest, if you ask me].
Cut the butter in 1/2-3/4" cubes
Blend the zest, juice and sugar to finely mince the zest.
Add the eggs and egg yolks and blend until smooth.
Put into a saucepan, add the butter, and whisk over medium heat until thickened.
|Notes:||Replacing the sugar with Splenda(tm) makes a credible lowcarb lemon curd.
Replacing half the lemons with a cup of cranberries (that looks like an unreasonable amount of cranberries, but I did it by weight: two lemons were 5.4 oz, which is slightly more than a cup of cranberries, and it worked) makes an intriguing cranberry-lemon curd, suitable for the season.