Lemon Curd Recipe

Who says New Yorkers aren’t nice? My friend Ashley who is studying at the Institute of Culinary Education sent along the recipe adapted from Alice Waters’ The Art of Simple Food: Notes, Lessons, and Recipes from a Delicious Revolution. (Same Waters from Chez Panisse in San Fran.) Spread it on toast or scones, as the Brits are apt to do, or as Ashley recommends: “Lemon curd can be baked into a tart or used filling pastries such as eclairs. You can also churn it into vanilla bean ice cream. Yum!” Plenty of caloric options.

Lemon Curd
2 eggs
3 egg yolks
2 tablespoon milk
1/3 cup sugar
Salt
1 tablespoon lemon zest plus juice 4 lemons (about 1/2 cup)
6 tablespoons soft, unsalted butter, cut into small pieces

1. In a mixing bowl, add the eggs, egg yolks, milk, sugar, 1/4 teaspoon salt, and beat on low speed with a whisk until combined.
2. Add the lemon zest and juice, followed by the butter, adding one piece at a time until incorporated.
3. Bring a large saucepan of no more than 2 inches of water to a gentle simmer. Place the mixing bowl on top and whisk until the curd is thick enough to coat the back of a spoon. Remove from the heat. Pour into glass jars to cool. Cover and refrigerate.