Lemon Curd

In order to make the Lavender-Lemon Custard recipe posted below, you need lemon curd. Yes, you can buy it in a jar in the grocery store for about $7. But you can make it for much less money, and it tastes fresher and more lemony without the stabelizers added to the jarred version.

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-flavored outer rind of the lemon. A zester or fine grater can be used to remove the rind. Cold lemons are much easier to grate. Grate lemons just before using as the zest will lose moisture if it sits too long.

1. In a stainless steel bowl placed over a saucepan of simmering water, whisk together the eggs, sugar, and lemon juice until blended.
   
2. 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.
   
3. Remove from heat and immediately pour through a fine strainer to remove any lumps.
   
4. Cut the butter into small pieces and whisk into the mixture until the butter has melted.
   
5. Add the lemon zest and let cool. The lemon curd will continue to thicken as it cools.
   
6. Cover immediately (so a skin doesn't form) and refrigerate for up to a week.

   
   If you want a lighter lemon curd whip 1/2 cup (120 ml) of heavy whipping cream and fold into the lemon curd.

   Adapted from Easy Entertaining with Marlene Sorosky

   Makes 1 1/2 cups (360 ml).
   

   TAGS: Lemon, Lemon Curd
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