Zesty, tangy, refreshing .... a great accompaniment to many desserts.
I actually had it with my toast this morning ... woke me up! :D
The people who enjoy this are surprisingly the men in my family. Funny, I've always thought men don't like sour stuff.
1 cup sugar
225 g unsalted butter
finely grated zest and juice of 3 lemons
5 egg yolks
In a stainless steel or heatproof bowl, put in sugar, butter, lemon juice and zest. Place bowl over a pot of simmering water until butter is melted. Beat well.
Whisk in egg yolks and continue to cook until curd has thickened ... about 15 mins.
Keep in a clean, sterilized jar.
*Note: This recipe makes a thick curd. Use half the amount of butter and 3 - 4 yolks for a less rich and runnier curd.