Lemon Curd (Maria Carter)

Lemon Curd Recipe:

Ingredients:

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 [I felt like this was a little too much butter, I would probably go with 3 Tbsp].

[Note: Room temperature lemons provide more juice. Cold lemons are much easier to grate. I put the lemons in the fridge and when I was ready grated them while they were cold then put them in the microwave for like 20 seconds and then squeezed them.]

Instructions from the Joy of Baking web site:

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. [I did not do this, if there are lumps it is from cooked egg white and that doesn't bother me so I didn't strain it]. 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.

Read more: http://www.joyofbaking.com/LemonCurd.html#ixzz0R8Atli3G