Lemon curd
Seeing a jar of lovely yellow lemon curd in the refrigerator will brighten anyone's day. Serve as a spread for toast or muffins or a filling for cakes and tartlets.
What I like about Lemon Curd is that it does not use exotic ingredients; just eggs, sugar, lemon juice, lemon zest, and unsalted butter. It is similar to a lemon filling or custard in that it is cooked on the stove but yet it does not contain a thickener such as cornstarch.
Now, lemon curd has to be made with fresh lemons
In a stainless steel bowl placed over a saucepan of simmering water,
whisk together the 3 large eggs, 150g sugar, and 80ml lemon juice until blended.
Cook, stirring constantly (to prevent it from curdling) until the mixture becomes thick (like sour cream or a hollandaise sauce).
This will take approximately 10 minutes.
Remove from heat and immediately pour through a fine strainer to remove any lumps.
Cut 4 tablespoons of butter into small pieces and whisk into the mixture until the butter has melted. Add the 1 tablespoon of finely grated lemon zest and let cool.
The lemon curd will continue to thicken as it cools.
Bottle and keep in the refrigerator. Cover immediately and refrigerate
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Till next time
Sandra
