BARBARA KAFKA'S LEMON CURD

Barbara Kafka's Lemon Curd image

Provided by Barbara Kafka

Time 24m

Yield 3 cups

Number Of Ingredients 6

Ingredients

1/2 pound unsalted butter
1 cup granulated sugar
1/2 cup fresh lemon juice
1 tablespoon finely grated or chopped lemon zest (of 2 lemons)
2 tablespoons finely grated or chopped orange zest, optional
6 large eggs

Steps:

Place butter, sugar, lemon juice and zests in an 8-cup glass measure or a 2 1/2-quart souffle dish. Cover tightly with microwave plastic wrap. Cook at 100 percent power in a 650- to 700-watt oven for 4 minutes. Prick plastic to release steam.
Remove from oven and uncover. Whisk together eggs in a small bowl. Whisk about 1/4 cup of the butter mixture into the eggs to warm them. Scrape egg mixture back into measure, whisking constantly. Cook uncovered for 3 minutes.
Leaving dish in oven, whisk until smooth. Cook, uncovered, for 2 minutes more. Remove from oven and puree in a food processor or blender until completely smooth. Store, tightly covered, in the refrigerator for up to 2 weeks.

Nutrition Facts : @context http, Calories 238, UnsaturatedFat 6 grams, Carbohydrate 18 grams, Fat 18 grams, Fiber 0 grams, Protein 3 grams, SaturatedFat 10 grams, Sodium 38 milligrams, Sugar 17 grams, TransFat 1 gram