Lemon Curd
Lemon Curd Used as a spread (excellent on scones!), this is one of the lemon recipes that's used as a filling for cakes, pies, trifle, or anything else you can think of. One of the most versatile recipes listed on the site. What you need:
What you do: 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 curdling), until the mixture becomes thick and reaches 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. It 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 curd, whip 1/2 cup of heavy whipping cream and fold into the curd. *Please do not use bottled lemon juice for this recipe. Room temperature lemons provide more juice and cold lemons are easier to grate. Grate lemons just before using, as the zest will lose moisture if it sits too long.
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