Lemon Curd

I think most people are truly intimidated by this easy concoction. Outside of the lemons, any of us usually has the remaining ingredients in our kitchen. I am also certain there are a few readers out there as well that do not even know what it is. I will tell you one thing it is not - it is NOT the stuff you buy in the can to make lemon meringue pie, that I am 100% certain of.

Lemon curd is a mixture of eggs, lemon zest & juice, butter and sugar. Gently cooked until thickened, then cooled and eaten various ways, i.e. lemon merinuge pie or baked in a tart shell until golden brown. For various recipes in the future that feature lemon curd, check out the lemon curd link on the right-hand side. If this takes you more than 20 minutes tops, then something is wrong.

Here is the recipe that always works for me:

3/4 cup freshly squeezed lemon juice (from about 4-5 lemons)
Zest of 2 lemons
3 large eggs
3 large egg yolks
1 cup sugar
8 tablespoons unsalted butter

Place lemon juice and zest in a small bowl to soften zest, set aside.
Meanwhile, in a nonreactive heatproof bowl, whisk together eggs, egg yolks, and sugar until well combined. Add lemon juice and zest and continue whisking until just combined.
Set bowl over (but not touching) simmering water. Continuously stir mixture with a whisk until mixture has thickened to a pudding-like texture, about 10 minutes.
Remove bowl from heat and whisk in butter until melted. Strain mixture (if desired) through a fine sieve into a large bowl. Cover lemon curd with a sheet of plastic wrap, pressing plastic wrap onto the surface of the lemon curd to prevent a skin from forming. Refrigerate until set, at least four hours.