Lemon Curd

  A great recipe from Martha's Baking Book is for Lemon Curd. Easy to make, the directions are clear and concise and this works beautifully. One of the recipes every one should have, it can be used for a filling in many things. 

  I used this batch in meringues. One of the other favorite ways we like it is as filling in tassies. It is good as a filling in layer cakes also. You can buy some good lemon curds, but this is so easy why would you? If you have never made curd this is a good recipe to try. Note the only thickening is the eggs

Lemon Curd

Makes 2 cups

8 large eggs

Finely grated zest of 2 lemons

½ cup plus 2 tablespoons lemon juice (about 3 lemons)

1 cup sugar

⅛ teaspoon salt

1 ¼ sticks (10 tablespoons) unsalted butter cut into pieces

  Combine yolks, lemon zest, lemon juice, and sugar in a heavy saucepan; whisk to combine. Cook over medium-high heat, stirring constantly with a wooden spoon (be sure to scrape the sides of the pan), until the mixture is thick enough to coat the back of the spoon 8 to 10 minutes, and registers 160°F on an instant read thermometer.

  Remove saucepan from heat. Add salt and butter, one piece at a time, stirring until smooth. Strain through a fine sieve into a medium bowl. Cover with plastic wrap, pressing it directly onto the surface of the curd to prevent a skin from forming. Refrigerate until chilled and set, at least one hour or up to 1 day. (I have kept it for a few days and it stays just fine.)