The citrus-lover's answer to a campfire classic mimics a miniature lemon meringue pie.
Use lemon curd anywhere you'd normally use butter or jam—I particularly like it on warm biscuits. It makes a beautiful filling for layer cakes, and can be spooned into tart shells and topped with fresh berries.
Makes about two cups
• 6 egg yolks
• 3⁄4 cup sugar
• Pinch of salt
• 1⁄3 cup fresh lemon juice (from 3 or 4 lemons)
• 2 tablespoons grated lemon zest
• 1 stick cold unsalted butter, cut into 1⁄8-inch slices
Add 1 inch of water to a medium saucepan and bring to a simmer over low heat. In a medium metal bowl whisk the egg yolks, sugar, and salt for about 2 minutes until smooth. Whisk in the lemon juice and zest until combined.
Place the mixing bowl on top of saucepan (the bowl should be wide enough to fit on top of the saucepan, but shouldn't be touching the simmering water). Stir the mixture constantly with a rubber spatula, scraping the bottom and sides of the bowl as you stir, until it begins to thicken, and will coat the back of a spoon. (It will thicken further on chilling, so don't worry if it seems thin.) This will take approximately 7 to 10 minutes. Remove from heat.