Martha Stewart'S Ca. 1995 Best Lemon Curd

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   ["Beat the egg yolks until well blended and lemon yellow in colour. Strain the egg yolks through a sieve into a medium-size heavy saucepan. (Sieving removes any shells or albumen; heavy saucpan prevents curdling.).", "Add the sugar and lemon juice, stir to combine, and cook over low heat, stirring constantly, for about 10-15 minutes. DO NOT HURRY THE PROCESS OR THE EGGS WILL CURDLE!", "Cook until the mixture coats the back of a wooden spoon. Remove from heat and immediately pour through another sieve to catch any ""scrambled egg bits"". Pour into a heat proof 4 cup measuring cup and stir in the cold butter pieces, which cools down the mixture quickly.", "Add the rind, continue stirring until well-blended.", "Transfer to whatever storage container you want: either a large one or several samll ones.", "Shelf Life: MUST BE REFRIGERATED! Keeps 2 weeks.", "Variations:.", "Lime Curd: substitute lime juice and increase grated lime peel to 2 tablespoons.", "Orange Curd: Use orange juice, decrease sugar to 2/3 cup. 1 tablespoon orange peel.", "Grapefruit Curd: Use grapefruit juice, same sugar and zest as lemon curd."]

* Per serving · 4 servings · Values may vary.

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