Lemon Curd

Lemon curd, also known as lemon cheese in the UK, is a tart, sweet rich spread. In the 19 and 20th century, it was traditionally served during the afternoon tea with bread or scones in England.

To make it, I used this Lemon Curd recipe. I used lemons at room temperature because they give more juice than if they were chilled. I did not use bottled lemon juice to make my lemon curd as it is not a good substitute for fresh lemon juice.

To avoid the eggs from curding, I followed the recommendation from the Joy of Baking and I use a double-boiler instead of using only a saucepan.. But honestly, I was so afraid to get scrambled eggs when I was making my lemon curd that I was constantly whisking it. And I think the soreness of my arm was worth it because I did not even get one tiny piece of cooked eggs in my curd. I got a thick lemon curd with a great balance of sweetness and tartness. I also did not feel the need to strain it before I used it because I could not see any lumps.

You will soon know what I will be doing with it! :)

Ingredients

• 125 mL fresh lemon juice, pulp removed (by straining the juice)
  
• 125 mL sugar
  
• 10 mL fresh lemon zest, finely grated
  
• 3 eggs
  
• 90 mL butter, cut into small bites
  

Instructions
1. Whisk together the lemon juice, the sugar, the lemon zest and the eggs in the inner saucepan of a double boiler.
2. Add water in the larger saucepan of the double boiler and bring to a boil over medium-low heat.
3. Place the inner saucepan on the top of the larger saucepan.
4. Add the butter and stir constantly, until the mixture is thick (If I recall well, it took me about 10 to 15 minutes).
5. Transfer the lemon curd in a bowl.
6. Let chill for about one hour to overnight.

Makes 300 mL.

Source: Joy of Baking, Wise Geek, Wikipedia