Lemon Curd

I love the fresh lemony flavor of this wonderful spread. It just looks and tastes like spring to me.

Finely grated rind and juice of 1 lemon
1/2 cup sugar
1 egg, beaten then strained
2 tablespoons butter, cut into small cubes

Place all the ingredients in a large heatproof bowl and mix well. Cook in the microwave on high power for 1 minute. Stir well and cook for a further minute. Repeat until the mixture just begins to thicken, then cook at 30-second intervals until it coats the back of a wooden spoon. This takes 1 to 3 minutes, depending on the temperature of your ingredients and the wattage of your microwave. When the mixture begins to bubble, it is done. Take care the mixture doesn’t overcook or it will curdle.

Remove from heat. Pour into a jar and seal tightly.  Allow to cool, then refrigerate. The curd will store about 3 weeks.

Makes about 1 cup.

• Serve this silky curd as a spread for toast, muffins or croissants with your morning coffee.
• Fold into whipped cream for Lemon Chantilly – a lovely alternative to your usual whipped cream.
• Spread between the layers of a cake to fill with lemony goodness.
• Fold into your favorite vanilla cream frosting to add that hint of springtime to your cake.
• Thin the lemon curd with just a bit of freshly squeezed orange or grapefruit juice for a simple citrus dessert sauce.
• Fill a tart shell, or small tartlet shells; top with meringue or whipped cream for a very special treat.
• Or try Chef Kelley’s favorite way to eat lemon curd – right off the spoon!