Lemon Curd

What’s in a name? Lemon Curd may not sound very delicious, but let me tell you. It is. It is it is it is! I made this curd in preparation for this weekends baking adventure! And It is lick-the-bowl good.

I have put off baking all this week because of my big project tomorrow and Saturday. And also because of my trip to Vegas coming up. One delicious million calorie treat a week will do. And, because it just happens to be my Birthday on Saturday! And of course, like any other baker I will be making my own cake, with the help of a friend. When you’re the one who likes to bake you usually find yourself baking for, well yourself, most of the time. And I think I consider myself a pretty picky baker. I like to do things just so, and my own way. I work tomorrow and half a day Saturday so I had to begin the baking adventure tonight. The cake will be a surprise, but this is just a sneak peek!

Lemon Curd is delicious in a sponge roll cake, angel foodcake or added to a cheesecake.

Lemon Curd

Recipe from Joy Of Cooking 75 Anniversary Edition

Ingredients:

• 3 large eggs
• 1/3 cup sugar
• Grated zest of 1 (one) lemon
• 1/2 cup fresh strained lemon juice
• 6 tablespoons butter cut into small pieces (3/4 stick)
• 1/2 tsp. vanilla

Directions:

1. Whisk together eggs, sugar and lemon zest in medium saucepan until light in colour.
2. Add lemon juice and butter
3. Cook, whisking over medium heat until the butter is melted. Then whisk constantly until the mixture is thickened and simmers gently for a few seconds.
4. Place a medium mesh-sieve over a bowl and scrape the filling using a spatula into it. Strain the filling into the bowl.
5. Stir in vanilla. Let cool, cover and refrigerate to thicken.

This keeps refrigerated for about 1 week.