3000 miles 'til dinner.

This British “custard” is delicious any time of year but when all the fresh fruit and berries are in season, it’s pure heaven along side your favorites, adding a dollopHOMEMADE CREME FRAICHE to make the treat complete. Also try this “sweet yet tart” curd on whole grain toast, English muffins or waffles. For dessert, spread between cake layers or spoon into  TART  or tart shells (see HINTS). 

Prep time:  30 minutes

Quantity:   3/4 Cup

♥PANTRY, FRIDGE, MARKET♥♥

4 large lemons (1/2 C. fresh squeezed juice)   

Zest from lemons     *reserve for garnish or freeze for another use

2 large whole eggs

2 egg yolks

1/2 C. granulated sugar

6 T. butter, unsalted and cold

♥PREP

Grate zest (yellow part only) from lemons and reserve for garnish or freeze for another use. Cut lemons in half, juice and strain, removing pith and seeds.

In heavy bottom, non-reactive pan (no aluminum) add lemon juice, whole eggs, egg yolks and sugar, whisking together until completely mixed.  Over moderately low to medium heat, stir continuously with a wooden spoon until the curd comes to a low boil and coats the spoon. It is very important to be patient, do not rush this process by raising the heat to a higher temperature or the eggs will scramble!

Remove pan from the burner and stir or whisk in cold butter, one tablespoon at a time. Strain (to remove any cooked egg white) into a bowl, press a sheet of saran or parchment onto the curd (so a “skin” won’t form) and leave at room temperature to cool.

To store: spoon into a jar and refrigerate.

♥♥ WAYS TO “just wing it” ♥♥               consider or substitute

*substitute fresh squeezed lime juice or a combo of lemon/lime

♥ Helpful Hints♥

*Lemon Curd Tart:  triple the curd recipe; after straining, pour into a baked a 9” tart shell and chill. Garnish with fresh berries and whipped cream. 

*Lemon Curd Tartlets: for 2” tartlets, plan on 3 T. curd for each baked tartlet shell. Garnish with berries and/or fruit and whipped cream.

*cake filling: when curd is cold and firm, spoon between cake layers 

*lemon whipped cream: fold in 1/4 C. lemon curd into 2 C. whipped cream; spoon over fruit, angel food cake or pound cake

*Lemon Curd will keep in the fridge for 2-3 weeks, tightly sealed;  2 months in the freezer.

(MIL Mission)