JeanMarie Brownson: Lemon curd pudding brightens your Easter brunch
4 large eggs
4 large egg yolks
1 cup sugar
1/4 teaspoon salt
4 tablespoons unsalted butter, cold, diced
1. Use a Microplane zester or other fine grater to grate the yellow rind (not the white pith) of 2 of the lemons into a medium-size saucepan. Cut the lemons in half and squeeze to make a generous 1/2 cup juice. Add to the pan with the rind. Whisk in eggs, egg yolks, sugar and salt until mixture is well combined.
2. Set the pan over low heat. Use a flat-edged wooden spoon or silicone spatula to stir the mixture while it cooks. (Do not walk away during the cooking.) Cook and stir until the mixture thickens just enough to lightly coat the back of the spatula, about 10 minutes. Do not let the mixture boil. Remove from the heat and stir in the cold butter to stop the cooking.
3. Set a mesh strainer over a large bowl. Push the lemon curd through the sieve into a bowl. This removes any cooked egg bits as well as the pieces of lemon rind. Transfer to a jar with a tight-fitting lid or a small bowl and cover with plastic wrap. Refrigerate at least 1 hour or up to one week.
Lemon Curd Pudding
Makes 8 servings
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