Wednesday, April 13, 2011

Easy Squeezie Lemon Curd



It must be my half English roots, but I have always been obsessed with Lemon Curd.  You know the stuff.  It's the glorious-ness in lemon meringue pie.  It's the delicious-ness that tops scones when you go to tea.  It's the peas to my carrots....the apple to my pie....the crack to my cocaine (serio...this stuff is addicting).

So I love trying different variations of all my favorite recipes, and this one is great for the fast and easy lemon curd.  When would you need a fast and easy lemon curd, you ask?  When you have thrown out your back 5 days before your son's first birthday party and you have to really on your hubs who is totally a novice at the stove to do the majority of work for you while you sit and direct and take pictures.  That's when.  I tore this one out from an old Rachael Ray mag and have relied on it many times since.  I shall also be preparing this for April 29th when I sip my Earl Grey, munch on scones (spreaded liberally with curd of course), and watch the Royal wedding. 

So here's the easy squeezie friends....so easy your husband can do it!  (That is not to upset all the husbands out there who can cook delicious meals....just directed to the ones that consider ordering a pizza, "making dinner")

Lemon Curd

2 cups sugar
1 cup fresh lemon juice (about 6 lemons)
4 large eggs plus 4 large yolks, beaten
1/4 cup finely grated lemon peel (about 3 lemons)
1 1/2 sticks of butter

1. Set a fine mesh strainer over a medium heatproof bowl next to the stove.  In a heavy, medium suacepan, whish together the sugar, lemon juice, eggs, egg yolks and lemon peel. Add the butter and cook over medium-low heat, stirring constantly (very important), for 5 minutes.


2. Lower the heat and simmer, stirring, until the mixture thickens and registers 160 on and instant-read thermometer (about 5 minutes). Straing the mixture into the prepared bowl, then press a sheet of plactic wrap directly onto the surface.  Let cool to room temperature.  Transfer to an airtight container and refrigerate for up to 1 month.

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