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 instead of
• cooking the lemon curd in a saucepan, we are going to put it in a
• stainless steel bowl placed over a saucepan of simmering water (can
• use a double boiler). This method does take a little longer, but it
• helps prevent the eggs from curdling (little specks of cooked egg).
• Just make sure that the water in the bottom saucepan is ‘simmering’
• which is defined as the point just short of a boil, that is, when
• bubbles start to appear. Oftentimes if you find the lemon curd is not
• thickening fast enough, all you need to do is increase the temperature
• of the simmering water. Once the lemon curd has become nice and thick
• (like hollandaise), remove it from the heat and strain to remove any
• lumps that may have formed. Then stir in the butter and lemon zest and
• you’re done. Cover immediately with plastic wrap to prevent a skin
• from forming and refrigerate. You will find that the lemon curd will
• continue to thicken as it cools. It will keep in the refrigerator for
• about a week. You can even make the lemon curd lighter in texture and
• flavor by folding in a little whipped cream once the curd has been
• thoroughly chilled.
• When choosing lemons look for ones that are fragrant with brightly
• colored oily yellow skins. The best ones are firm, plump, and heavy
• for their size. Don’t buy lemons that have blemishes, soft spots, or
• are hard and wrinkled. Lemons consist of a yellow outer rind (skin)
• that can be of varying thickness and graininess, and can have either a
• bumpy or a smooth texture. This outer skin is where most of the
• lemon’s wonderful tangy flavor is located. Before removing the outer
• rind (zest) make sure you wash the lemon thoroughly (soap and water is
• best). When removing the zest do not remove the white membrane (pith)
• that is underneath as it is very bitter tasting. Once you have removed
• the outer rind, inside the lemon are small vessels called ’pulp
• vesicles’ which contain the pleasantly acidic lemon juice and seeds.
• Squeezing the lemon by hand or with a lemon squeezer or reamer
• releases this clear tart juice. Always use fresh lemons to make lemon
• curd as the bottled lemon juice is a poor substitute and won’t give
• you that wonderful sharp and refreshing citrus taste.
• 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 or a hollandaise sauce) (160 degrees F
• or 71 degrees C). This will take approximately 10 minutes. Remove from
• heat and immediately pour through a fine strainer to remove any lumps.
• Cut the butter into small pieces and whisk into the mixture until the
• butter has melted. Add the lemon zest and let cool. The lemon curd
• will continue to thicken as it cools. Cover immediately (so a skin
• doesn’t form) and refrigerate for up to a week.
• Makes 1 1/2 cups (360 ml).
• If you want a lighter lemon curd whip 1/2 cup (120 ml) of heavy
• whipping cream and fold into the lemon curd.
• Adapted from Easy Entertaining with Marlene Sorosky
•  Lemon Curd Recipe:
• 3 large eggs
• 1/3 cup (80 ml) fresh lemon juice (2-3 lemons) (do not use the bottled
• lemon juice)
• 1 tablespoon (4 grams) finely shredded lemon zest
• 3/4 cup (150 grams) granulated white sugar
• 4 tablespoons (56 grams) unsalted butter, at room temperature and cut
• into small pieces
• Note:  Room temperature lemons provide more juice.  After squeezing,
• 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.