Lemon curd is a recipe that should be in any good cook's repertoire. It's sunny color and bright refreshing flavor can brighten almost every day. Lemons are always available and citrus is usually welcome in sweet situations, no matter how picky the eater you are indulging. This particular recipe whips up a curd that is silky and smooth. It had the benefit of feeling light on palate without being overly sweet or heavy. It can be mixed into plain yogurt and served with fruit for breakfast, dolloped on fresh scones and served with berries in variation of a shortcake, piped into small tart shells, folded into whipped cream for a fool, or simply eaten straight from the bowl with a spoon. The scientists among us can dry it out into a crackly papery tuile or transform it into a powdery crumble. Last night we served it simply, bruleed over organic blackberries and accompanied by a green tea crumble. It is easy to make and even easier to fall back on when you know it's waiting for you in reserve.
Lemon Curd
zest and juice from six lemons
2 ounces butter, melted
8 eggs at room temperature
1 cup sugar
1/4 teaspoon salt
Combines ingredients in a stainless steel bowl over a pan of simmering water. Whisk well to combine and then switch to a heatproof spatula or wooden spoon. Stir gently and continuously until the mixture begins to thicken. Turn off heat but leave the bowl over the hot water and stir gently until the curd takes on the texture of mayonnaise. Let rest off the heat for five minutes and strain through a chinois or fine sieve. Cover with plastic wrap pressed against the surface of the curd and chill for three hours or until ready to use.
