Frank's Recipes! Lemon Curd 2

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Lemon Curd 2

6 egg yolks, beaten
1 cup granulated sugar
1/2 cup freshly squeezed lemon juice
1/2 cup unsalted butter, cut into small pieces
1 tablespoon grated lemon rind

This lemon curd is superb! However do not double the quantities as it takes to long to thicken.

To make lemon curd, strain the beaten egg yolks through a sieve into a medium-size heavy saucepan. Add the sugar and lemon juice, stir to combine, and cook over low heat, stirring constantly, for about 10 to 12 minutes, until the mixture thickens and coats the back of a spoon. Remove from the heat and stir until the mixture cools just slightly. Stir in the butter, a piece at a time, until fully incorporated. Add the rind. Let cool completely.

VARIATION
Flavourful curds can be made with all citrus fruits. To make lime curd, substitute lime juice for lemon juice and increase the grated rind to 2 tablespoons. For orange curd, use the grated rind of 2 bright-skinned oranges and decrease the sugar to 2/3 cup or 200ml.