Lemon Curd

These next few posts I am going to share the recipes from the baby shower I did for a good friend of mine. First up..

Lemon Curd

1 cup fresh lemon juice (about 6-8 large lemons)

2 tablespoons fresh lemon zest

1 cup sugar

6 large eggs

1.5 sticks butter (12 tablespoons) cold, unsalted butter cut into bits

Zest lemons and set aside. Halve lemons and juice. Whisk together juice, zest, sugar and eggs in a 2-quart heavy saucepan. Cook over medium low heat for about one minute. Then slowly add bits of chilled butter, whisking frequently, until curd is thick enough to hold marks of a whisk and the first bubble appears on the surface (about 5-6 minutes).

Press curd through a large sieve into a shallow casserole dish (a 9×13 Pyrex works well). Cover the surface with plastic wrap to keep a film from forming on the surface of the curd. Chill overnight or for 8 hours before serving.

I made some fresh whipped cream and put some blueberries on top and it was DE- VINE!