i made the very best (for real very best) lemon curd this past weekend. it all started when i made a mascarpone meringue cake.... this cake is so good (its my second time making it.....) that i have been daydreaming about starting a whole business centered around meringues. yes. that good.
so first, make this cake:
then you will have 12 egg yolks left over. (you could always divide this recipe...)
6 lemons juiced- about a cup
zest from the 6 lemons
1 stick of butter
12 egg yolks
2 cups sugar
combine all of the ingredients into the top of a double boiler. (i use a sautepan on top of a regular saucepan filled with only 2 inches or so of water. dont let the water touch the bottom of your top pan) stir with a wooden spoon until all of the sugar is dissolved. let cook until thick stirring constantly. when thick and coats the back of your wooden spoon, and warm of course, put through wire mesh strainer to get out the lumps of zest. then pour into a mason jar. this should fill a big mason jar at least. keep in fridge for about 3 or 4 days. if it lasts that long.
to eat, mix 2 cups with 1/2 cup heavy cream and pour into pie or tart shell (that you have already cooked briefly) and bake at 375 for about 10 minutes or so. It will firm up a bit after cooling!or just eat some on toast. or with a spoon.