08 Feb Lemon Curd
This delicious, tangy sauce is wonderful over fresh fruit, sponge cake or ice cream (or all three!). (Taken from The Joy of Cooking, 1997 edition.)
1/3 c sugar
zest of 1 lemon
½ c fresh lemon juice
6 T butter
¼ t vanilla
In a medium sauce pan, whisk together eggs, sugar and lemon zest. (Do not turn on heat yet.)
Cut butter into small chunks.
Add butter and lemon juice to egg mixture.
Turn heat on medium (or medium low).
Cook, stirring constantly until mixture thickens.
Stir in vanilla.
Strain mix to remove zest.
Keeps, covered, in the refrigerator for 2-3 days.