A classic scone spread. It's thick, tangy and very rich. You'll have to pay close attention while cooking, to keep whisking. Your curd will be wonderfully smooth that way.
- 5 egg yolks
- 1 cup sugar
- 4 lemons, zest and juice
- 1 stick butter
In a medium saucepan, add a small amount of water (about an inch deep) Bring to a simmer In a small bowl, combine yolks and sugar. Blend until smooth Add zest and 1/3 cup of lemon juice to the egg mixture (add cold water if you don't have enough lemon juice) Whisk until smooth. Place a bowl on top of the simmering saucepan, or use a double-boiler. Reduce heat to low, and whisk the mixture until thickened (8 minutes) Mixture should be light yellow and coat a spoon. Remove from heat and stir in butter, one pat at a time. Let each melt before adding the next Pour lemon curd into a clean container, and refrigerate