LEMON CURD (about 1-1/2 cups)
grated zest and juice of 2 lemons
¾ cup plus 2 tablespoons sugar
4 extra large eggs
6 tablespoons unsalted butter, cubed
1.Combine the zest, juice, sugar and eggs in a heatproof bowl and beat well. Add butter and place over a saucepan full of simmering water. Cook, stirring constantly with a rubber spatula or a wooden spoon, until the mixture thickens into curd, 7 to 10 minutes.
2. Strain into a bowl and press plastic wrap onto surface to keep a skin from forming. Refrigerate until cool, at least 1-1/2 hours.
adapted from Jody Adams, In the Hands of a Chef, by Regina Schrambling, the New York Times
NOTE: Lemon curd may be kept, chilled and its surface covered with plastic wrap, three days. Serve with biscuits, toast or scones, or use as a dessert dip with meringue or fondue, or as a spread between layers of cake.