Recipes:#11:Lemon Curd:By Kaynek
1/2 cup ( 1 stick ) of butter
2 cups sugar
2/3 cup fresh lemon juice ( about 4 large lemons )
Grated rind of 2 lemons
4 large eggs,
lightly beaten pinch o salt
1. Melt the butter in a small saucepan over low heat.
Remove from the
heat and add the sugar, lemon juice, lemon rind, eggs and salt.
Cook over moderate heat, stirring constantly until the mixture
thickens-about 8 minutes.
DO NOT let it boil.
2. Strain the mix through a sieve into a bowl and discard the solids.
Let cool for 5 minutes, then spoon the lemon curd into a clean jar and
let cool to room temperature; cover. Will keep 1 month refrigerated.
yield: 2 1/2 cups