Tea Recipe: Lemon Curd

Lemon Curd
c/o The Art of Simple Food, by Alice Waters

Makes 2 cups

Wash and dry:4 lemons

Grate the zest of one of the lemons on the small holes of a grater.
Juice the lemons; there should be about ½ cup juice.

Beat until just mixed:
2 eggs
3 egg yolks
2 tablespoons milk
1/3 cup sugar
¼ teaspoon salt (omit if using salted butter)

Stir in the lemon juice and zest and add:6 tablespoons butter, cut into small pieces.

Cook the mixture in a small nonreactive heavy pan, stirring constantly, over medium heat until it is thick enough to coat a spoon. Do not boil or the eggs will curdle. When thick, pour into a bowl or glass jars to cool. Cover and refrigerate.

http://otherpeoplesfood.blogspot.com/2007/12/meyer-lemon-curd-response-to-nightmares.html