Cookbook:Lemon Curd

| Dessert

Lemon curd is a custard-like dessert sauce made with eggs, lemon juice and zest, sugar, and butter. It keeps for up to a week in the refrigerator, and it is excellent on shortbread, biscuits, scones, and English muffins. It can also be used in a variety of other dessert preparations.

Ingredients

 * ½ cup (120 ml) lemon juice
 * 2 tablespoons freshly-grated lemon zest
 * ⅓ cup (80 g) white granulated sugar
 * 3 eggs
 * ¼ cup (60 ml) unsalted butter
 * 1 pinch salt (optional, to bring out sweetness and flavor of finished product)

Equipment

 * 1-quart saucepan
 * Whisk
 * Measuring cup
 * Grater or zester
 * Medium-to-large strainer of fine-to-medium mesh
 * Rubber spatula
 * 1-quart mixing bowl
 * 12-ounce (about 330 g) jar with sealable lid (optional)

Procedure

 * 1) Cut the butter into small chunks.
 * 2) Put eggs, zest, sugar, and salt into saucepan.
 * 3) Whisk ingredients in pan until frothy and light in color (1–2 minutes).
 * 4) Add lemon juice and whisk for 30 seconds.
 * 5) Add butter chunks.
 * 6) Set pan on stove burner, turn on heat to medium-to-low, and start whisking contents so they don't coagulate or stick to bottom of pan.
 * 7) Whisk constantly until butter melts and mixture thickens, then whisk another two minutes. Do not let mixture boil. It should be quite steamy (about 185°F / 85°C).
 * 8) If desired, pour the mixture through the strainer to remove the zest and any other solids. Work the mixture through the strainer with the spatula; rake mixture off bottom of strainer into bowl.
 * 9) Pour mixture from bowl into jar to within ¼ inch (0.75 cm) from top, taking care not to get mixture on rim, then seal jar with lid.
 * 10) Refrigerate to thicken the product further. Store in the refrigerator.

Notes, tips, and variations

 * Grate only the yellow lemon zest, avoiding the bitter inner white pith.
 * The curd can also be stored in any other suitable container.

Livre de cuisine/Crème de citron