Lemon curd is tart yet sweet. Serve it warm on toast for breakfast, on scones for an afternoon tea, or, in lemon tarts for a dinner dessert. This recipe is from my mother’s Auntie Anne, Anne Earnshaw Grierson, of Canada.
3 large lemons, Meyer or Lisbon
Zest of the lemon rind
1 cup sugar
8 tablespoons butter (one cube)
Melt the butter in a small pan. Set aside. Wash the lemons and obtain the zest from the rind before cutting and juicing the lemons. Put the zest, the juice (strained to remove seeds), eggs and sugar in a blender. Blend at medium speed until thoroughly mixed, a minute or two, then add the melted butter gradually and continue to blend for another minute or two. Pour the mixture into a heavy saucepan and cook over medium heat, stirring constantly with a wooden spoon until thickened, about four minutes. Put curd into a jar or two, let cool and store in the refrigerator.