Lemon Curd

Introduction
Lemon curd is a smooth and creamy spread made from fresh lemon juice eggs sugar and butter. It has a bright tangy flavor balanced with richness and is commonly used as a filling topping or spread. Lemon curd can be enjoyed on toast scones pancakes cakes or used in desserts such as tarts and parfaits. This recipe provides clear measurements and detailed instructions for consistent results.

Ingredients
Three large eggs
Three quarters cup granulated sugar
Half cup fresh lemon juice
One tablespoon lemon zest
Six tablespoons unsalted butter cut into small pieces

Equipment Needed
A heat resistant bowl or saucepan
A whisk
A fine grater or zester
Measuring cups
Measuring spoons

Preparation
Wash and dry the lemons before zesting. Zest the lemons first then juice them to obtain fresh lemon juice. Measure all ingredients accurately before starting as the cooking process requires constant attention.

Cooking Method
In a heat resistant bowl or saucepan whisk the eggs and sugar together until smooth and slightly pale. Add the lemon juice and lemon zest and whisk until fully combined.

Place the bowl over a saucepan of gently simmering water or set the saucepan over low heat. Cook the mixture slowly while whisking constantly. This gentle heat prevents the eggs from scrambling and helps create a smooth texture.

Continue cooking for eight to ten minutes until the mixture thickens enough to coat the back of a spoon. The curd should be creamy and glossy.

Remove from heat and immediately add the butter pieces. Whisk until the butter is fully melted and incorporated creating a rich and silky lemon curd.

Straining Optional
For an extra smooth texture strain the lemon curd through a fine mesh sieve to remove zest and any cooked egg bits. This step is optional but recommended for a refined finish.

Cooling and Setting
Transfer the lemon curd to a clean jar or container. Allow it to cool at room temperature then refrigerate for at least two hours. The curd will thicken further as it chills.

Serving Suggestions
Lemon curd can be spread on toast scones or biscuits. It works well as a filling for cakes tarts and pastries or as a topping for yogurt ice cream or pancakes.

Storage
Store lemon curd in an airtight container in the refrigerator for up to two weeks. Always use a clean spoon when serving to maintain freshness.

Tips for Best Results
Use fresh lemon juice rather than bottled for the best flavor.
Cook over low heat and whisk continuously to avoid curdling.
Do not rush the thickening process.
Strain for a smoother professional quality curd.

Conclusion
Lemon curd is a versatile and elegant recipe made with simple ingredients and precise measurements. This method produces a smooth tangy and creamy curd perfect for both everyday use and special desserts.