Ingredients
3 egg yolks
3 whole eggs
3/4 cup sugar (1/2 cup sugar if using orange juice)
Lemon or Orange Zest
1 cup Lemon Juice
(1/2 cup Orange + 1/4 cup Lemon Juice making Orange Curd)
Preparation
Whisk all ingredients together. Cook over a double boiler, whisking, until mixture coats the back of a spoon. About 180°.
Remove from heat and whisk in up to 6 tablespoons of room temperature butter, one tablespoon at a time. I usually use 4 tablespoons of butter, or you can skip it all together. Butter is not necessary. I then strain it into a large measuring cup to remove any bits of egg. Pour curd into a clean jar and refrigerate. Lasts about 5 days in the refrigerator.
I like to serve it with fresh berries. It looks really pretty layered in a wine glass and topped with whipped cream. Perhaps a cookie or piece of chocolate on the side.
