Easy Lemon Curd

You will need this recipe for the Lemon Meringue Cheese Cake.  Although this recipe can certainly be used for other applications as well.  I tasted it and this would be a wonderful filling for a Lemon Meringue Pie.

Ingredients

3 large eggs
1 cup sugar
1/2 cup lemon juice (2 lemons)
1/4 cup butter
1 grated lemon zest

Stuff you will need

Sauce pan
Metal whisk (plastic might melt)
Zester
Cutting board
Sharp Knife
Citrus juicer

Directions

In a small heavy saucepan over medium heat, whisk eggs, sugar and lemon juice until blended. Add butter and lemon zest; cook, whisking constantly, until mixture is thickened.  Cool 10 minutes. Refrigerate, until cold.

Pro tip:

Always use fresh lemon juice for lemon curd, not the bottled variety. The results are much tastier.

Don’t use aluminum or unlined copper pans or spoons when making curd. They could react with the acid in the lemons, leaving a metallic aftertaste.

Stir often to prevent the eggs from "scrambling". You want your curd to be more creamy than solid. 

Don’t let it boil.

You can strain the curd to remove the zest, but the zest does add a lot of flavor.

Cover the surface with plastic wrap so a skin doesn’t form on top and store in the refrigerator. 

To freeze curd, place it in a plastic zip-top bag and store in the freezer for up to two months. Thaw it in the fridge overnight, and use up within one week.

Comments and suggestions are ALWAYS welcome!