You can make the lemon curd (through step 1) up to two days ahead; keep it refrigerated. The velvety curd is also delicious spread on shortbread and scones.
Everyday Food, November 2003
- Prep Time 10 minutes
- Total Time 3 hours 30 minutes
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Yield Serves 6
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Ingredients
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6 tablespoons unsalted butter, room temperature
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1 1/3 cups sugar
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2 large eggs, plus 2 egg yolks
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1/2 cup fresh lemon juice
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2 tablespoons fresh lime juice
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1 teaspoon grated lemon zest, plus more for garnish
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1 1/2 cups heavy cream
Directions
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Make lemon curd: In a medium saucepan, whisk together butter, 1 cup sugar, eggs, yolks, and lemon and lime juices (mixture may appear curdled). Place over low heat; cook, stirring, until smooth, 4 to 5 minutes. Raise heat to medium; cook, stirring constantly, until thick enough to coat back of spoon, 4 to 8 minutes (do not boil).
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Remove pan from heat; stir in lemon zest. Transfer mixture to a bowl; cover with plastic wrap, and chill at least 1 hour.
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In a mixing bowl, beat cream and remaining 1/3 cup sugar to soft peaks. Whisk lemon curd to loosen, then gently fold in whipped cream. Spoon into six glasses. Cover; chill at least 2 hours and up to 3 days. Just before serving, garnish with zest.
Cook's Note
At the end of step 2, press the plastic wrap directly onto surface of lemon curd to prevent a skin from forming.
what equals 6 tablespoons of butter?