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England: Lemon Curd
Lemon curd has nothing to do with cheese or milk. This is a favorite and very traditional spread that people in England have been using on their toast and scones, and in pastry cooking, for at least a few centuries and probably much longer.
Ingredients:
- 2 lemons
- 2 eggs
- 2 oz butter
- 2 tbsp sugar
Remove the zest from the lemons (don't get down to the pith) and squeeze the juice out of them. Put juice, zest and other ingredients into a bowl set over a pan with hot water.
Cook over a medium heat, stirring very frequently, and watching carefully. The butter will melt, and a translucent mixture will form. When the mixture starts to thicken and lose its translucency, reduce the heat slightly and keep cooking and stirring until it's about the consistency of cold unbeaten egg white. Remove from the heat. (Like any custard-like mixture, it curdles if overcooked.)
Strain if you like (removes the zest, but the zest does impart flavour). Cool the curd uncovered, then put into jars and store airtight, preferably in the fridge.
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