Lemon Curd Recipe

Makes 1½ cups

Ingredients

3 large eggs

¾ cup (150 grams) granulated white sugar 1/3 cup (80 ml) fresh lemon juice (2–3 lemons) 4 tablespoons (56 grams) unsalted butter, at room temperature

1 tablespoon (4 grams) finely

shredded lemon zest

Directions

1. In a stainless-steel bowl placed over a saucepan of simmering water, whisk together the eggs, sugar and lemon juice until blended. Cook, stirring constantly (to prevent it from curdling), until the mixture becomes thick (like sour cream). This will take approximately 10 minutes.

2. Remove from the heat and immediately pour

through a fine strainer to remove any lumps. 3. Cut the butter into small pieces and whisk it into the mixture until the butter has melted. Add the lemon zest and let it cool. The lemon curd will continue to thicken as it cools. Cover immediately (so a skin does not form) and refrigerate for up to one week.

When serving, garnish with a dollop of whipped cream, a fresh lemon slice and berries, if desired. (See Whipped Cream

Recipe on page 108.)

Note: If you want a lighter lemon curd, whip ½ cup (120 ml) of heavy whipping cream and fold it into the lemon curd.

Note: Room temperature lemons provide more juice. After squeezing them, strain the juice to remove any pulp. Zest is the yellow, sweet-flavored outer rind of the lemon. A zester or fine grater can be used to remove the rind. Cold lemons are much easier to grate. Grate lemons just before using, as the zest will lose moisture if it sits too long.