From the good folks at epicurious.com (with slight variations by moi), a classic version of lemon curd, a substance that says Spring like nothing else you can put into your mouth. I use lemon curd in dozens of way—often stirring it into an equal amount of freshly-whipped cream and layering with fresh berries. Other times, I spoon curd (either straight or cut with whipped cream) into a cooled coconut- or shortbread-type tart crust. The hens and I think any of these will make for a perfect Easter dessert.
Whisk together juice, zest, sugar, and eggs in a 2-quart heavy saucepan. Stir in butter and cook over moderately low heat, whisking constantly, until curd is thick enough to hold marks of whisk and first bubble appears on surface, about 6 minutes.
Strain lemon curd through fine mesh sieve into a bowl. Discard solids. Cover surface of curd with plastic wrap. Chill until cold, at least 1 hour.
This recipe yields about 1 1/3 cups of lemon curd. Curd can be chilled up to 1 week. You must keep the stuff well-covered so that it doesn’t pick up other aromas and flavors from its neighbors in the ‘frig.
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|Serving Size: 1 Serving (644g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 890 (65%)|
|Amt Per Serving||% DV|
|Total Fat 98.9g||132 %|
|Saturated Fat 53.1g||265 %|
|Monounsaturated Fat 29.3g|
|Polyunsanturated Fat 6.7g|
|Cholesterol 1452.2mg||447 %|
|Sodium 431.4mg||15 %|
|Potassium 657.2mg||17 %|
|Total Carbohydrate 90.8g||27 %|
|Dietary Fiber 1.2g||5 %|
|Sugars, other 89.6g|
|Protein 39.2g||56 %|
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Calories per serving: 1366
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