The perfect spread if you love sweet and tart foods.
Course: Breakfast, Dessert
5large egg yolks
2cupssugarI use Succant
1cuplemon juicejuice of 4 lemons
Finely grated zest of the 4 lemonsI use a microplaner to help do this job
¼pound1 stick butter cut into pats
Combine all ingredients except the butter in the top of a heavy double boiler and place over a pot of boiling water. (Make sure the top pan doesn’t touch the water.) Whisk ingredients constantly or use a rubber spatula to scrape the bottom until thickening begins to occur. (About 15 minutes)
Remove from heat and whisk the butter in one pat at a time. The curd should coat the spoon at this point.
Strain the curd into a cool bowl. Cover with plastic wrap and chill. (It will thicken as it chills.)
This keeps well for 2 weeks in the refrigerator. Serving Ideas: Eat on biscuits, toast, make tarts, or serve on baked oatmeal.