This deliciously tart, thick cream is traditionally used as a spread for scones, but is just as tasty in a tart or topped with fresh berries.
- 2 eggs
- 2 egg yolks
- 1/2 cup granulated sugar
- 1/2 cup fresh lemon juice
- zest of 1 lemon
- 6 tablespoons butter (cut into pieces)
|Whisk eggs, yolks, and sugar in a small saucepan until smooth. Add lemon juice, zest and butter. Cook over medium heat, stirring constantly, until butter melts, about 5 minutes. Reduce heat to medium-low, continue cooking and stirring until curd is thick enough to coat the back of a spoon, about 5 minutes. Curd should be thick. Pour through a strainer into a chilled bowl. Keeps up to a week in the refrigerator.|