Lemon Curd

Since I posted two days ago the recipe for the scottish shortbreads I couldn't avoid to introduce to you their natural "companion": the lemon curd. It is a typical english food and it should be spread over those biscuits during the "fateful" teatime. I already tested it in some "commercial" versions, but the homemade one is a completely different matter, just like it happens with jams.




Ingredients for approximately 4 jars: 4 lemons, 4 eggs, 4 oz. butter, 1 lb. sugar.




Preparation: grate the lemons and put aside the zest, then squeeze out the juice from them. Let the butter become soft at ambient temperature, then add the sugar and start to mix. When the sugar will be absorbed by the butter add 2 yolks and 2 whole eggs and continue to mix until you'll have a soft cream. At this point add the zest and the limon juice. Don't worry if the result will look ugly, it'll become better once the butter will melt. Put the curd in a pan on a very low heat (or in a basin on the top of a pan of simmering water) and continue to stir with a wooden sppon. Continue to cook until the curd will coat the spoon, then pour into into warm jars.