Lemon Curd: In a stainless steel bowl, whisk together the eggs, sugar, and lemon juice. Place
over a saucepan of simmering water and cook, stirring constantly to prevent it from
curdling, until the mixture becomes thick (like sour cream) and coats the back
of a wooden spoon
(165 degrees F) (74 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. Stir
lemon zest. Cover immediately so a skin doesn't form, and let cool. The lemon
curd will continue to thicken as it cools.
Lemon Curd can be stored in
the refrigerator for up to a week.
Makes about 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 it into
the lemon curd.
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