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Custards and Creams
Lemon Curd is a paste which resembles a hot marmalade. It can be made into a mousse by folding it into freshly whipped cream. It is used in tarts and tartlets and may be eaten alone. It is also used on top of shortbread cookies.
4 fresh lemons separated into zest and juice
8 oz butter chopped
12 oz sugar
4 large eggs
1) Combine butter and lemon juice in a stainless steel pan. Heat until butter is melted and liquid is at a simmer.
2) In a separate bowl blend eggs and sugar throughly but without adding air.
3) Temper the egg mixture with 1/3 hot liquid and then add remainder and stir until the sugar is dissolved.
4) Return to heat, and adding zest, continue to stir and bring to a boil. Cook at a boil for 4 to 8 minutes.
5) Reduce the heat and continue to cook slowly. It won’t get thicker if you cook it longer. Play piano (on and off the heat) until the mixture is smooth, shiny and the bubbles are big and soft.
6) Strain into clean stainless steel bowl, cover and store in refrigerator. Use as needed.
Store covered in refrigerator for up to 1 week. Use in recipes or as a topping. Always smell and taste it prior to using the lemon curd, to insure its freshness.
Yield is 3 cups.