1-2-3-4 Cake with Lemon Curd

Alice Waters never ceases to amaze me. Here’s another one of her delicious recipes from Art of Simple Food. As always, simple ingredients and easy to follow instructions with delectable results. What more could a homemaker ask for?

Lemon Curd
3-4 lemons (enough for 1/2 cup of juice), washed and dried
2 eggs
3 egg yolks
2 tbls. milk
1/3 cup sugar
1/4 tsp. salt
6 tbls. butter, cut into small pieces

1. Grate the zest of one of the lemons and juice all of them. There should be about 1/2 cup of lemon juice. I only needed 3 lemons to get enough juice, but the original recipe calls for 4.
2. Beat together until just mixed: eggs, egg yolks, milk, sugar, and salt. Stir in the lemon juice and zest and add the butter.
3. Pour the mixture into a small, nonreactive heavy pan. Cook over medium to medium-low heat stirring constantly until it’s thick enough to coat a spoon. Be careful not to boil or heat the mixture too much or the eggs will scramble!
4. Once it’s thick enough, pour it into a bowl or glass jar, cover and refrigerate until it’s cool enough to spread on the cake.


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