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