lovely lemon curd

This weekend, I went to my aunt's farm. And picked some lovely lovely lemons off the trees. So I have decided that instead of doing my daily healthy lemon & hot water story, I would instead make a very yummy lemon curd.

I will be using the recipe from Joy of Baking. Who's other recipes I have used in the past [and successfully been taste tested], and it seems pretty easy to do too. :)  

This recipe makes 1 1/2 cups (360 ml).

What you need:

• 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

Note:  

• Room temperature lemons provide more juice. After squeezing, strain the juice to remove any pulp. 
• Zest is the yellow, sweet-flavored outer rind of the lemon. A zester or fine grater can be used to remove the rind. Cold lemons are much easier to grate. Grate lemons just before using as the zest will lose moisture if it sits too long.

Steps on How to make Lemon Curd:

1. In a stainless steel bowl placed over a saucepan of simmering water, whisk together the eggs, sugar, and lemon juice until smooth.  
2. Cook, stirring constantly (to prevent it from curdling), until the mixture becomes thick (like sour cream or a Hollandaise sauce) (160*F / 71*C). 
3. This will take approximately 10 minutes. Remove from heat and immediately pour through a fine strainer to remove any lumps. 
4. Cut the butter into small pieces and whisk into the mixture until the butter has melted. 
5. Add the lemon zest and let cool. 
6. The lemon curd will continue to thicken as it cools. 
7. Cover immediately (so a skin doesn't form) and refrigerate for up to a week.

 Enjoy it! :)