Lemon butter—or lemon curd, as it is more commonly known—is a staple of the British Isles, and has been a staple in my family as well, through at least five generations on my mother's side. Intensely lemony, lemon curd is a luscious accompaniment to any good butter cookie, especially shortbread. My grandmother also used to serve it with gingerbread.
Ingredients
- 1 cup sugar
- Grated zest of 2 to 3 large lemons (about 2 to 3 tablespoons)
- 1/2 cup freshly squeezed lemon juice
- 1/2 cup softened butter, cut into bits
- 3 eggs, at room temperature, lightly beaten
Instructions
- In the top of a double boiler, whisk sugar with lemon zest and juice. Add butter. Place over boiling water and cook, stirring frequently, until sugar dissolves and butter is completely melted. Beat about 1/2 cup of the hot lemon mixture into the eggs to warm them, then pour the eggs into the lemon mixture in a slow, steady stream, whisking constantly. Continue cooking, whisking nearly constantly, until custard thickens enough to coat a spoon. If custard has any bits of eggs in it, strain it through a sieve.
- Let cool for a half hour, then pour into a clean glass jar, cover tightly and refrigerate.
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