What you need:
- 3 lemons
- 4 eggs
- 1 stick of butter
- 1 c sugar
Zest the rind off of all the lemons using a microplane
It becomes really fine and almost mushy.
Do not grate down past the white! The white is very bitter and won't make your curd taste as good. You only want the yellow.
Squeeze out the juice of all three lemons. It should be around 1/2 cup.
A little tip, if you roll the lemon on the counter or put it in the microwave, you will get more juice out of it.
In a mixing bowl cream the butter and sugar.
Add in your lemon zest and beat for 4 minutes.
Add in one egg at a time and wait to add the next until the previous is completely incorporated.
Scrape down the sides and beat for another couple minutes.
Add in the lemon juice. Make sure that there are no seeds; it isn't a bad idea to strain it before adding it. Beat for another few minutes.
Pour into the closest thing you have to a 2 quart sauce pan (mine was 3 quart).
Place over low heat and stir constantly. You never want the mixture to bubble, not even simmer! If it does become too hot, the eggs will curdle.
Cook for about 10-15 minutes. The curd will become nice and thick. If you have a thermometer, the temperature should read 170 degrees.
Place into a Tupperware container and let cool slightly.
To store, place Saran wrap directly on the surface of the curd. If you don't, a skin will form on the top (bllleck!)
Store in the fridge overnight.
The mixture will become even thicker. Then you can use it for whatever you like! It goes great with almost every type of berry. It is tart and sweet and will brighten up any dessert you put it in!