2/3 cup Granulated Sugar
2/3 cup freshly squeezed Meyer Lemon juice (about 1 lb of lemons)
2 whole Eggs
3 Egg yolks
3 0z unsalted Butter
2 t fresh Lemon zest
You’ll need a ‘double boiler’ for this — and you probably don’t have one of those old fashioned ones which are designed strictly for the purpose [unless you're a yard-sale-ing, vintage-kitchen-gadget-collecting nutball like me]. As an alternative, create one with a pot of barely simmering water about an inch or so deep and a heatproof bowl (I use a metal mixing bowl).
Combine all ingredients except zest in bowl and whisk well. Place over pan of simmering water and cook, stirring, for about 7 minutes or until thickened. You’ll see a distinct change in texture and color. Strain mixture through a wire sieve, stir in zest and chill thoroughly for several hours.
[...] I made my darling boy a delightful white vanilla cake with fluffy frosting (above). I had some lemon curd in the fridge, so I stirred in a bit of the frosting to lighten it and filled the cake with this [...]
[...] tradition. From now on I’m going with my basic lemon curd recipe , a prebaked (homemade) pie crust, and meringue and calling it a day. Sometimes you just [...]