a friend asked me for this recipe a while ago (okay, it was months and months ago) and after finally getting around to making it this weekend, decided i should post it quickly before i forgot...again. ;)
this is adapted from martha's lemon curd recipe. it is the easiest lemon curd recipe you will find, with much less sugar than the rest of them use and no cornstarch. it is also my favorite. we don't eat biscuits anymore (though i have an interesting recipe for coconut biscuits), so i will have to find another excuse -- er, recipe to eat this with often. below the main recipe is my favorite easy dessert recipe using the lemon curd. enjoy!
erin's lemon curd
15 lemons, zest of 7-8, juice of all (should end up to be 2 C of juice)
16 egg yolks
8 whole eggs
1 1/2 C sugar
whisk all ingredients together in a stockpot. begin to heat on stove over medium flame. whisk constantly...this is important. you don't want the eggs to curdle or for the curd to separate while cooking. continue stirring until the curd thickens, about 10-15 minutes. remove from heat and begin stirring in 1 C of butter, cut into pieces. you should only put in 4-5 pieces at a time and whisk until they are melted before adding more. transfer to containers to can or freeze or refrigerate. this recipe fills three 16oz ball freezer canning jars, with about 1 C extra. you can halve this recipe, but why would you want to? ;)
my favorite use for this lemon curd is a custard-like dessert. thaw 1- 16oz jar of lemon curd. add lemon curd, 8 oz cream cheese (i usually use neufchatel cheese), and about 8 oz of whipping cream (liquid) to the food processor and let blend for 5-7 minutes, until everything is incorporated and whipping cream has thickened. serve in bowls topped with whipped cream and fresh raspberries or blueberries. frozen, thawed raspberries or blueberries are also wonderful with this in the off-season.