Lemon Curd

Lemon Curd

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Lemon curd has many uses besides on scones or toast.  If you make fruit tarts lemon curd can be used. Most things sweet and lemon can have lemon curd as a base. 

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Lemon curd bars

8 large egg yolks

Lemon zest from 3 lemons, finely grated

⅔ cup fresh lemon juice, approximately 3 lemons

1 cup sugar

⅛ teaspoon salt

2/3 cup, cold, unsalted butter, cut into small pieces

Lemon curd cake

1. Combine yolks, lemon zest, lemon juice, and sugar in a heavy-bottom saucepan; whisk to combine.

2. Cook over medium to high heat, stirring constantly with a wooden spoon, making sure to scrape the sides of the pan, until the mixture is thick enough to coat the back of the spoon, 8 to 10 minutes, and registers 160˚ F on an instant-read thermometer.

3. Remove the pan from the heat.

4. Add the salt and butter, one piece at a time, stirring until smooth with a wooden spoon.

5. Strain the mixture through a fine sieve into a medium bowl.

6. Cover with plastic wrap, pressing it directly onto the surface of the curd to prevent a skin from forming.

7. Refrigerate until chilled and set at least 1 hour and up to 1 day.

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Lemon curd cheesecake