This curd can be prepared several days in advance and stored in the refrigerator; use any extra as a spread for your morning toast.
- Yield: Makes 2 1/2 cups
Source: Martha Stewart Living, July 2002
- 7 large egg yolks
- 1 large whole egg
- 1 1/2 cups sugar
- 3/4 cup freshly squeezed lemon juice
- 3/4 cup (1 1/2 sticks) unsalted butter, cold, cut into pieces
Combine yolks, lemon zest, lemon juice, and sugar in a small saucepan. Whisk to combine. Set over medium heat, and stir constantly with a wooden spoon, making sure to stir sides and bottom of pan. Cook until mixture is thick enough to coat back of wooden spoon, 3 to 5 minutes.
Remove saucepan from heat. Add butter, one piece at a time, stirring with the wooden spoon until consistency is smooth.
Transfer mixture to a medium bowl. Lay a sheet of plastic wrap directly on the surface of the curd to avoid a skin from forming; wrap tightly. Let cool; refrigerate until firm and chilled, at least 1 hour.