Lemon Curd

I know, it’s been a while. After a busy few months filled with new projects at work, a vacation, and moving (which means a new kitchen!) I have sat down with Sunday morning coffee to share delicious Lemon Curd.

I made this to fill vanilla cupcakes with (topped with blackberry buttercream icing). Tart and delicious, it would be great in poundcake with fresh fruit or on a scone (more blog ideas, I love scones).

Lemon Curd ( from Baked, New Frontiers in Baking)

3/4 cup fresh squeezed lemon juice (about 6 large lemons)
Grated zest of 2 lemons
2 large eggs
7 large egg yolks
3/4 cup of white sugar ( I prefer turbinado, but for this I used regular white sugar)
4 tablespoons (1/2 stick butter) at room teperature

In a small bowl combine the lemon zest and lemon juice and allow the zest to soften, about 10 minutes.
In a non reactive bowl ( I used glass) whisk the eggs, egg yolks, and sugar until combined Add the lemon zest and lemon juice to the egg mixture and whisk to combine.
Place your bowl containing the egg mixture over a double boiler. Continuously stir the mixture with a heatproof spatula until the mixture has thickened to a pudding like consistency.  

Any opportunity to use my vintage pyrex double boiler 

Remove the bowl from the heat and whisk in butter until emulsified. 

Strain the mixture through a fine mesh sieve
You can use it immendiatley or refridgerate (take a sheet of cling wrap and press it into the mixture and around the bowl to prevent the curd form forming a skin)
Fill cupckaes, spread on scones, pound cake with fresh fruit, or even a little bit on morning toast. 

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