Lemon Curd
3 large eggs
1/3 cup fresh lemon juice (2-3 lemons) (do not use the bottled lemon juice)
1 tablespoon finely shredded lemon zest
3/4 cup granulated white sugar
4 tablespoons 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.
• 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.
• 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 two weeks.
Yield: 1 1/2 cups
• If you want a lighter lemon curd, whip 1/2 cup (120 ml) of heavy whipping cream and fold into the lemon curd.
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