Creamy Lemon Curd

Lemon curd is so easy to make, there is no reason to purchase it at the grocery store any more.  Just a few simple ingredients you probably already have in your kitchen and you are off to the races.  Use lemon curd on toast, bagels, biscuits, as filling between layers of cake, as a filling for pies, tarts, or pastries.  Well, the list goes on, just use your imagination.

Lemon Curd

6 oz lemon juice

1 T lemon zest

3 oz butter

6 eggs

3 oz heavy cream

9 oz sugar

In a heavy bottom sauce pan, melt the butter then add the sugar, lemon juice, heavy cream and sugar.

In a medium bowl, whisk together the eggs.  When the lemon juice is just about to boil, remove from heat and temper the eggs by slowly pouring a the lemon juice mixture into the eggs while whisking.

Return the mixture to the sauce pan and heat until you have reached the nappe stage (you leave a trail when you dip a wooden spoon in the curd mixture and run your finger down the back of it).  Strain the curd to remove any bits of cooked egg and immediately place the bowl into an ice bath.

When cool, place a piece of plastic wrap directly onto the curd and refrigerate.  Good for 4 days in the refrigerator or freeze for up to 6 months.

Variation:  For passion fruit curd, substitute passion fruit puree for the lemon juice.