2 each lemon, zested & juiced
6 each egg
1 cup sugar
10 Tbl butter, cut into small pieces
Directions1. Heat water in sauce pan over medium heat. Whisk together lemon juice, eggs and sugar until well blended in stainless steel bowl. Add the butter and set over simmering water. Whisk the mixture constantly until thick and smooth and temperature on thermometer reads 170 degrees, about 8 – 10 minutes.
2. Remove the pan from the heat and strain into a clean bowl. Whisk in the lemon zest.
3. If using the curd for a lemon tart, pour the curd into a pre-baked tart shell. Bake at 375 degrees until the filling is set and lightly golden, about 15 to 20 minutes. Cool the tart to room temperature on a rack before refrigerating.
4. If using the lemon curd for parfaits, pavlova or cake filling, place a piece of plastic directly on top of the curd and place in the refrigerator to chill completely before proceeding.