Well, my friend, the wait is over. And yes, I'm talking about Lemon Curd.
If you think "that sounds like barf and looks like snot" you're wrong on both counts, it looks like egg yolks and sounds like the sweet music of summer tea parties with scones and chocolate covered strawberries on the lawn. For those who have never tried it, it's the sophisticated distant cousin of that yellow gunk they put in donuts, and more closely related to Grandma's lemon meringue pie. And it is indeed easy to make, and delicious on scones or biscuits. Actually, I recommend making it with meringue, as you can use the two leftover egg whites that way.
Lemon Curd
3 eggs
2 egg yolks
1 c sugar
Zest and juice of 2 lemons (I used organic)
1 stick of butter
Chunk it all in the top of a double boiler and cook over hot water, stirring pretty much constantly until it thickens to about the texture of mayonnaise (it took me about 10-15 minutes). Chill and serve, or serve fresh. Yield: 2.5 cups.
Oh, and if you want to buy it, it's $5.95 for a 7.5 ounce jar from Stash Tea. This recipe makes 20 ounces. That's over $15. Making do, or amazing? You decide.
