Lemon Curd

Directions

1. 1
   Wash and dry: 4 lemons.
2. 2
   Grate the zest of one of the lemons on the small holes of a grater.
3. 3
   Juice the lemons; there should be about 1/2 cup juice.
4. 4
   Beat until just mixed: 2 eggs, 3 egg yolks, 2 tablespoons milk, 1/3 cup sugar, 1/4 teaspoon salt (omit if using salted butter).
5. 5
   Stir in the lemon juice and zest and add: 6 tablespoons butter, cut into small pieces.
6. 6
   Cook the mixture in a small nonreactive heavy pan, stirring constantly, over medium heat until it is thick enough to coat a spoon.
7. 7
   Do not boil or the eggs will curdle.
8. 8
   When thick, pour into a bowl or glass jars to cool.
9. 9
   Cover and refrigerate.
10. 10
    With their sweeter juice and perfumed peel, Meyer lemons make an especially good curd.
11. 11
    Make the recipe with the juice of 1 regular lemon and 3 Meyer lemons and the grated zest of 2 Meyer lemons.
12. 12
    To make a frosting, fold lightly sweetened whipped cream into lemon curd.
13. 13
    I usually use equal parts of whipped cream and curd.
14. 14
    To make a lemon curd tart, prebake an 9-inch Sweet Tart Dough shell (page 183) and fill with 2 cups lemon curd.
15. 15
    Smooth out the curd and bake in a preheated 375F oven for 15 to 20 minutes or until the lemon curd is set.