Lemon Curd

When I was cleaning up the refrigerator today, I saw half a dozen lemons there so I decided to make lemon curd and use it to practise my photography.  I killed two birds with a stone.  I have a jar of delicious lemon curd and at the same time get to know my camera better.

On the eve of Chinese New Year, my hubby made a peach tart and there were some balance of pie crust and I use them to make some mini lemon tarts and they taste really good.  On the second day of the Chinese New Year , my hubby discovered that lemon curd goes very well with the walnut cookies. I have to agree that it is really a great combination.

Makes about 2 cups

 Ingredients:

6 egg yolks

3/4 cup castor sugar

1/3 cup fresh lemon juice (about 1 ½ big lemons)

2 tbs grated lemon zest

1/2 cup cold unsalted butter (1 stick butter), cut into 10 slices

Method:

Add 1-inch of water to a medium saucepan and bring to a simmer over low heat. In a medium metal bowl whisk the egg yolks and sugar for about 2 minutes until smooth. Whisk in the lemon juice and zest until combined. 


Place the mixing bowl on top of saucepan (the bowl should be wide enough to fit on top of the saucepan, but shouldn't be touching the simmering water). Stir the mixture constantly with a rubber spatula, scraping the bottom and sides of the bowl as you stir, until it begins to thicken, and will coat the back of a spoon. This will take approximately 7 to 10 minutes. Remove from heat. 


Whisk in the butter, one slice at a time. Wait until each piece almost disappears before adding the next. Spoon into clean glass containers and allow to cool with a piece of plastic wrap laid on the surface to prevent a skin from forming.

Refrigerate until needed. This lemon curd will keep for 2 to 3 weeks.

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