Lemon Curd

Lemon curd is about as British as scones and tea. And for good reason, the curd is good ON scones. But also good in tart crusts, which are tiny, and cute, and perfect for a tea party.

Eggs usually need tempering when they are cooked in a sauce. I've found with this recipe it doesn't need it. I'm not sure if it's the lemon juice but for some reason it works.You can gently stir it while it cooks and it will be a thicker darker yellow sauce. I like to mix it vigorously so it gets lister and a little fluffy. 

6 egg yolks
1 c. sugar
1/2 c. lemon juice plus 1 Tbsp, fresh is best
6 Tbsp. cold unsalted butter 

Combine the egg yolks, sugar, and lemon juice in a sauce pan over medium heat. Heat, stirring constantly, until thick enough to coat the back of a spoon. This can take between 10 and 20 minutes. Remove from the heat and add the butter. Stir until the butter is melted in, the sauce should be even thicker at this point. Chill until cold.


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