LEMON CURD
Zest the rind of 7 lemons. (I made the mistake of using the coarse instead of the fine holes on my grater for the first 2. The fine is much better.)
After you have zested them, put lemons in microwave…….I did 3 for a minute, then checked to see if they were warm, and if not, another 30 seconds. The heating makes the cells inside easier to juice and you will get more juice. From 7 lemons, you should have roughly 1 pint of juice. I didn’t measure, it was what it was. :>)
Put in top of double boiler the juice, grated rind, 4 cups sugar, and 1 cup of butter. Heat and stir till the juice gets to 190. When it gets to that temp. stir a couple of cups of the juice/sugar into 7 WELL BEATEN eggs. I used a my hand mixer to both beat the eggs and incorporate the hot juice into the eggs. I probably put in about 4 cups total. You need to “proof” it so the eggs don’t cook/curdle. Bad news if that happens. Mix the rest of the juice gradually into the eggs. Put back in the double boiler and heat and stir (pretty constantly so it doesn’t curdle) till temp. reaches about 180.
I put a piece of saran wrap down on top of the curd, then refrigerated.
Tastes pretty good off the end of a spoon.
