All Purpose "Lemon Curd"

Lemon curd is pretty easy to make!!

Lemon curd, (also sometimes known as lemon cheese) is a traditional British dessert topping. Lemon curd can be served as a spread for scones or toast, and goes well with tea at any time of day. It is also wonderful as a filling in trifles, tarts, sponge and cakes.

Lemon Curd is like a lemon filling or custard in that it does not use special ingredients; just eggs, sugar, lemon juice, lemon zest, and unsalted butter. And alike custard, only instead of directly over the heat, cook it over a saucepan of simmering water. I know that doing it this way takes a little longer, but I find it helps prevent the eggs from that dreaded curdling. 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. Well, let’s see the ingredients you need…

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-flavoured outer rind of the lemon that contains the fruit's flavour and perfume. 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. Stirring constantly (to prevent it from curdling), until the mixture becomes thick. This will take approximately 10 minutes. Remove from heat and immediately pour through a fine strainer to remove any lumps that may have formed. Then stir in the butter and lemon zest – that’s done.

Cut the butter into small pieces and whisk into the fined 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 about a week.

If you want a lighter lemon curd whip 1/2 cup of heavy whipping cream and fold into the lemon curd.

Main idea by: http://www.joyofbaking.com