Planning a tea for Valentine's Day or any other special day? This is a perfect recipe, used often at traditional English teatime. Use in prebaked tart shells or place in a pretty bowl to spoon on baked scones or thin slices of toast.
2 large eggs-room temperature 2 large egg yolks, room temperature 1/2 cup sugar 1/3 cup strained fresh lemon juice (about 3 large lemons) 1/4 cup unsalted butter, cut into small pieces, room temperature.
1. Combine eggs and egg yolks in the top of a double boiler and whisk lightly. Whisk in sugar and lemon juice 2. Place the top of the double boiler over gently simmering water and cook, stirring constantly with a wooden spoon for about 5 minutes until mixture thickens(it will coat the back of the spoon). Do not allow the mixture to boil or it will curdle. 3. Remove pan from simmering water. Add the butter to mixture and stir until thoroughly incorporated. Pour into a wide-mouth jar or small bowl. Cover top with an airtight cover or plastic wrap. Refrigerate for at least two hours before serving. The mixture will thicken more as it cools. 4. Lemon curd will keep, tightly covered in the refrigerator, for up to a month.