Lemon Curd

Directions

1. In a small heavy saucepan over medium heat, whisk eggs, sugar and lemon juice until blended.
2. Don’t use aluminum or unlined copper pans or spoons when making curd. They could react with the acid in the lemons, discoloring the curd and leaving a metallic aftertaste.
3. Add the butter and lemon peel to the egg mixture.
4. Cook, whisking constantly, until the mixture is thickened. You’ll need to stir this pucker-y pot constantly to prevent the protein molecules in the eggs from bonding too tightly.
5. To test if it’s ready, dip a spoon into the curd mixture and run your finger across the back. If your finger leaves a path, the curd is ready. It will thicken slightly as it cools.
6. You can strain the curd after it cools to remove the zest if you want it completely smooth, however the zest does add a lot of flavor. It’s your choice.
7. Storing Lemon Curd
8. Lemon curd can be made up to seven days in advance. Cover the surface with plastic wrap so a skin doesn’t form on top, and store it in the refrigerator. To freeze curd, place it in a plastic zip-top bag and store in the freezer for up to two months. Thaw it in the fridge overnight, and use within one week.
9. How to Upgrade Lemon Curd
10. Now that you know how to make lemon curd, treat yourself by spooning it into tiny tarts and dusting them with a sprinkling of powdered sugar. How about adding a dollop as filling for sandwich cookies? Or slather it between layers of white or yellow cake rounds for a tangy filling. If you’re feeling fancy, swirl it into cheesecake with a knife before popping it into the oven. Or layer it with ice cream in a tall glass for a sweet and tart parfait.