Makes 1 cup
– 3 large eggs
– 1/3 cup fresh lemon juice (approximately 3 lemons)
– 1 tablespoon finely grated lemon zest
– 3/4 cup granulated sugar
– 4 tablespoons unsalted butter, cut into small chunks
In the top of a double boiler over medium heat combine the eggs, sugar, lemon juice and zest. With a wire whisk, whisk the mixture constantly until it thickens and starts to boil. Remove from heat and pour into a heatproof bowl. Cut the butter into small pieces and whisk into mixture until the butter is melted. Lightly sprinkle sugar over the top of the lemon curd (this prevents a skin from forming) and cover with plastic wrap. The lemon curd will thicken as it cools and will keep for several days refrigerated.
© This article first appeared in the Winter 2008 issue of Texoma Living! Magazine.
Photographed by Anne-Marie Shumate for Lasting Images Photography.
Food prepared by Gloria Morton at the Inn of Many Faces, Denison, Texas.