Lemon Curd Recipe: 3 large eggs 3/4 cup (150 grams) granulated white sugar 1/3 cup (80

ml) fresh lemon juice (2-3 lemons) (do not use the ottled lemon juice) 4 ta lespoons (5! grams) unsalted utter" at room temperature 1 ta lespoon (4 grams) finel# shredded lemon $est %ote& 'oom temperature lemons pro(ide more juice) *fter s+uee$ing" strain the juice to remo(e an# pulp) ,est is the #ellow" sweet-fla(ored outer rind of the lemon) * $ester or fine grater can e used to remo(e the rind) -old lemons are much easier to grate) .rate lemons just efore using as the $est will lose moisture if it sits too long)

Lemon Curd: /n a stainless steel owl placed o(er a saucepan of simmering water" whis0 together the eggs" sugar" and lemon juice until lended) -oo0" stirring constantl# (to pre(ent it from curdling)" until the mi1ture ecomes thic0 (li0e sour cream or a hollandaise sauce) (1!0 degrees 2 or 31 degrees -)) 4his will ta0e appro1imatel# 10 minutes) 'emo(e from heat and immediatel# pour through a fine strainer to remo(e an# lumps) -ut the utter into small pieces and whis0 into the mi1ture until the utter has melted) *dd the lemon $est and let cool) 4he lemon curd will continue to thic0en as it cools) -o(er immediatel# (so a s0in doesn5t form) and refrigerate for up to a wee0) 6a0es 1 1/2 cups (3!0 ml)) %ote& /f #ou want a lighter lemon curd whip 1/2 cup (120 ml) of hea(# whipping cream and fold into the lemon curd)

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