Lemon Curd

Never in a million years did I think you could just MAKE lemon curd. Nor did I ever imagine I'd eat any...unless it was on a lovely scone... which I've heard is divine! I'm eating alone tonight and was settled on cereal. But I decided to take a look-see in my pantry and behold...a sad little box of Vegetable Biryani Paste just waiting to be tried. I picked it up at the grocery store because I had learned to make the dish from scratch and wanted to see how it compared. However, after getting it home I realized the directions look way more complicated than a box meal should be so I've neglected it. However, on this lonely night when adventure is my only companion I did a mental check list of my veggies and decided I had what I needed. I diced the veggies and got them marinading in the paste...then read the next step -- add 2 1/2 tbsp lemon curd. Can you make lemon curd? Why yes you can! Did I expect it to turn out right on my very first attempt...no. But folks -- I had the simple ingredients it called for and was finished in no time...and it's DELISH. If you ever have the nerve to try it out, here's the recipe I used. (I cut it down to 1/3)

Lemon Curd Recipe:

3 large eggs

1/3 cup (80 ml) fresh lemon juice (2-3 lemons) (do not use the bottled lemon juice)

1 tablespoon (4 grams) finely shredded lemon zest

3/4 cup (150 grams) granulated white sugar

4 tablespoons (56 grams) unsalted butter, at room temperature and cut into small pieces

Directions:

In a stainless steel bowl placed over a saucepan of simmering water, whisk together the eggs, sugar, and lemon juice until blended. Cook, stirring constantly (to prevent it from curdling), until the mixture becomes thick (like sour cream or a hollandaise sauce

) (160 degrees F or 71 degrees C). This will take approximately 10 minutes. Remove from heat and immediately pour through a fine strainer to remove any lumps. Cut the butter into small pieces and whisk into the mixture until the butter has melted. Add the lemon zest and let cool. The lemon curd will continue to thicken as it cools. Cover immediately (so a skin doesn't form) and refrigerate for up to a week.

Makes 1 1/2 cups (360 ml).


Read more: http://www.joyofbaking.com/LemonCurd.html