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Lemon Curd
From Dorothy McNett's recipes at www.dorothymcnett.com. Great on scones, biscuits, or tarts, cakes, etc.
zest and juice of 2 lemons
1 cup raw sugar
1/2 cup unsalted butter
3 whole eggs
Using a zester, remove the zest of each lemon. Put zest, juice, butter and sugar in a glass or ceramic batter bowl. Cook in microwave one minute and then whisk well until butter is melted and the sugar is dissolved, adding another 30-60 seconds if needed. In a separate bowl, whisk the eggs well. Drizzle and whisk some of the lemon mixture into the eggs to warm up and then whisk them into the lemon mixture. Cook for 30 seconds, whisk, and repeat again in 30 second increments until the mixture is thick and creamy, about 3-4 times. Refrigerate for 2-3 hours before serving if you want to have it thick as a spread for your scones, or use it warm as a wonderful lemon sauce over gingerbread and such, as well as a great dipping sauce for sliced raw vegetables.
Recipe created 2002-03-07.
