Lemon curd conjures up in my mind bright, sunny, spring like days. Mornings in the kitchen with my mother and sisters drinking tea and eating English muffins, crumpets or scones lavishly spread with the soft, yellow tangy and tart lemony mixture. My mother was from Scotland so as a child I picked up her Scottish accent, learned a lot about my heritage and the food of Scotland. There were a few items we always had in our cupboard and one was orange marmalade, the other lemon curd. Here in America we usually go for the grape or raspberry jam which we all enjoy. For a treat make this lemon curd and you will soon be adding it to your repertoire of jams, preserves and jellies that you just have to have on hand in your cupboard for that next slice of toast you are having with your tea.
2 large lemons
1 large egg
3 tablespoons butter
1/4 cup + 1 tablespoon sugar
Finely grate 1 large lemon and juice both lemons. In a small, glass bowl beat lemon juice and egg together. Over a heat-proof, double glass boiler melt butter with sugar, stir briskly until sugar is dissolved. Slowly stir in lemon/egg mixture so as not to over cook the egg. Add rind. Stir with wooden spoon until curd thickens about 10 minutes. Makes about 1 cup.
Store unused portion in refrigerator.