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Lemon Curd
Lemon Curd

Use this delicious concoction to top off our lemon cheesecake or spread it between layers of our lemon cake. The trick to a thick smooth lemon curd is to whisk it constantly, instead of stirring it. It never fails.

Makes 1 cup

You will need:

Directions:

  1. First, set a large fine strainer over a bowl – you’ll need it very quickly when the curd is done.
  2. In a non-reactive saucepan with a heavy bottom (I like to use my Le Creuset), combine the lemon juice, sugar, and eggs and whisk until most of the sugar has dissolved.
  3. Place the saucepan over medium heat and whisk until the curd is thickened and steaming – DO NOT LET IT BOIL OR IT WILL TURN INTO SCRAMBLED EGGS! This should take anywhere from 3 to 7 minutes.
  4. Remove the pan from the heat and whisk in the butter until it has melted.
  5. Pour the curd through the strainer and into the bowl, pressing it with the back of a spoon or rubber spatula, to get ride of any bits of cooked egg. Set aside to cool and thicken.
  6. Your lemon curd is now ready to use. If you’re topping a cake or cheesecake, then use it while it’s still a bit warm, because it’s easier to spread. (If it has cooled off and thickened, I find that giving it a good whisk also loosens it up again.) Otherwise, pour it into a jar while it’s still warm and allow to cool completely before topping it with a lid and storing it in the refrigerator.
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