This one is for one of those mornings when you feel like starting the day on the right note. And by that I mean with dessert. Kinda.
Until a few years ago, in my lil' book of big bad munchies lemon curd fell in the vaguely familiar category. Nowadays it's become a staple in my fridge, right along with Moroccan lemons, Harissa paste and Gianduja spread.
This recipe will yield about 250 grams of luscious curd. Now be warned, this amount has more than 1 stick of butter and can be eaten right out of the jar in one sitting, if you're like me. ( Look for my forthcoming autobiography,entitled How I clogged my arteries in stores everywhere.) But jokes aside, pace yourself, and spread it thinly on toast or use it in a lovely pot de yaourt with some fresh kiwis, pomegranate seeds and passion fruit. And maybe ad some nuts and granola.
4 egg yolks
1/3 cup sugar
2 lemons, juice and zest
125 gr butter, chopped
Whisk egg yolks and sugar until pale. Add lemon juice and rind and finally the chopped butter. Place over simmering water(low heat), cook until mixture has thickened (8 to 10 minutes), whisking continuously, bien sur.