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
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.
Lemon Curd: 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.Note: If you want a lighter lemon curd whip 1/2 cup 120 ml of heavy whipping cream and fold into the lemon curd.
Source:Sorosky, Marlene, Easy Entertaining with Marlene Sorosky, Harper Collins. New York: 1988.
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