Conference Highlights, Recipe

Since I made such a big deal about the Lemon Curd that Mama made for breakfast right before I left for the conference I have been asked to share the recipe. So here it is:

Lemon Curd
recipe from The Pie and Pastry Bible
by Rose Levy Beranbaum

2 teaspoons finely grated lemon zest
4 large egg yolks
3/4 cup sugar
6 tablespoons lemon juice (freshly squeezed and strained) About 2 1/2 large lemons
4 tablespoons unsalted butter, cut into pieces or softened
a pinch of salt

Have ready near the range a strainer suspended over a medium bowl that contains the lemon zest.

In a heavy nonreactive saucepan, beat the yolks and sugar until well blended. Stir in the lemon juice, butter, and salt. Cook over medium-low heat, stirring constantly (be sure to scrape the sides of the pan), until the mixture is thickened and resembles hollandaise sauce; it should thickly coat a wooden spoon but still be liquid enough to pour. The mixture will change from translucent to opaque and begin to take on a yellow color on the back of the spoon; it must not be allowed to boil, or it will curdle. Whenever steam appears, remove the pan briefly from the heat, stirring constantly to keep the mixture from boiling. When the mixture has thickened (196 degrees on an accurate thermometer), pour it at once into the strainer. Press with the back of a spoon until only the coarse residue remains. Discard the residue (or enjoy it as a treat–it tastes great). Gently stir in the zest and allow it to cool.

Mama put it in the freezer to make it cool more quickly so I could eat it for breakfast!!

Enjoy!