Recipes

Lemon curd

Condiment, Sauce 

• 7 large egg yolks, plus 2 large eggs (I said it was good - not healthy)
• 1 cup plus 2 tbsp sugar (approx 8 oz.)
• 2/3 cup juice plus 1/4 cup finely grated zest (from about 4 lemons)
• 4 tbsp (1/2 stick) unsalted butter, cut into four pieces
• pinch salt
• 3 tbsp heavy cream.

In a medium nonreactive bowl, whisk together the yolks and whole eggs until combined. Add the sugar and whisk until just combined again (just a few seconds). Add the lemon juice, zest and salt and whisk to combine.

Transfer the mixture to a medium nonreactive saucepan, add the butter pieces, and cook over medium-low heat, stirring constantly with a wooden spoon, until the curd thickens to a thin, sauce-like consistency and registers 170 degrees on an instant-read thermometer, around five minutes (although I find sometimes it takes a bit longer).

Immediately pour the curd through a fine-mesh stainless steel strainer set over a clean, nonreactive bowl (it'll take a few minutes to work the curd through, but it gets the spent zest out so the curd's not grainy). Stir in the heavy cream.

This is another easy thing to bring together. It's astonishingly yellow (naturally) with an incredibly vibrant flavor. It goes great on toast, scones, pound cake, crepes, tarts, etc... It pretty much makes everything better. It keeps in a sealed container in the fridge for a while. I couldn't say how long because I usually eat it all within a day, sadly. It does call for a lot of egg yolks - separate the whites out and freeze them in ice cube trays; once frozen, transfer them to a zip top bag. They'll be good for omelets, merengues, angel food cake, etc...

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