Lemon Curd

Lemon curd is a classic cake filling that has been a favorite for ages. It is good paired with almost any kind of cake base- vanilla, chocolate, coconut, white chocolate, etc. It is also used for other desserts such as pies, tarts, trifles, and other sweet treats.

I like this lemon curd recipe because it uses whole eggs as oppose to just using eggyolks (I don't know what to do with the whites most of the time). It has an intense lemon taste that is balanced with just the right amount of sweetness. Make an orange curd or a lime curd by replacing the lemons.

I like using a wooden lemon squeezer to take the juice out of the lemon. I get more juice this way. An orange juicer can also be used.

One important note when making lemon curd is be careful that the mixture does not boil. When it starts bubbling, lower the heat or take it out of the heat. Make sure to always stir the mixture with a whisk or a wooden spoon. The curd is ready when it thickens enough to coat the back of the spoon. If the mixture is lumpy, you can still save it by straining it. The mixture will thicken more as it cools and the addition of butter also helps.

3 large eggs
1/2 cup granulated sugar
3 tbsp. grated lemon zest
1/3 cup lemon juice
1/2 cup butter

METHOD

Whisk the eggs with sugar. Add lemon juice. Place in a sauce pan. Stir the mixture often until it thickens. Add lemon zest and butter.

Yield: 1 1/2 cups