Lemon Curd

Lemon Curd

from Baking Illustrated 

Ingredients:

• 1/3 cup juice from 2 lemons
• 2 large eggs, plus 1 large egg yolk
• 1/2 cup sugar
• 2 tbs cold unsalted butter cut into 1/2 inch cubes
• 1 tbs heavy cream
• 1/4 teas vanilla extract
• pinch of salt

Preparation:

In a small non-reactive saucepan over medium heat, heat the lemon juice until hot but not boiling.

In a medium bowl whisk the eggs and yolk; gradually whisk in the sugar.

Whisking constantly, slowly pour the hot lemon juice into the eggs. Return the mixture to the saucepan and cook over medium heat, stirring constantly with a wooden spoon, until the mixture registers 170 degrees F on an instant-read thermometer and is thick enough to cling to the spoon, about 3 minutes.

Immediately remove the pan  from the heat and stir in the cold butter until incorporated; stir in the cream, vanilla, and salt, then pour the curd through a fine-mesh strainer into a small non-reactive bowl. Cover the surface of the curd directly with plastic wrap (that’s right, put the plastic wrap on the surface of the curd); refrigerate until needed.