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| Lemon Curd submitted by Karen Johnson |
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Description
Known in England as "lemon butter" or "jam", it can be used in tarts, on toast, to flavor pastry cream, ice cream, or eat it right out of the bowl.
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Directions
1. In a heavy non-aluminum saucepan, beat the eggs, yolks, and sugar until mixed well.
2. Stir in remaining ingredients.
3. Cook over medium-low heat and stir with a wooden spoon until mixture begins to thicken (do not boil).
4. Continue cooking until mixture thickens and reaches 190F.
5. Immediately remove from heat and strain into a bowl.
6. Place plastic wrap directly on curd and cut 2-3 air vents. Refrigerate until firm.
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Ingredients
 2 eggs
6 egg yolks
3/4 cup sugar (can add more if you like)
9 TBS (4-1/2 oz.) lemon juice
Pinch of salt
4-1/2 oz butter, cut into pieces
1-1/2 TBS lemon zest, finely shredded
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