Lemon Curd
3 large eggs
1/3 cup (80 ml) fresh lemon juice - 2-3 lemons, do not use bottled lemon juice
3/4 (150 grams) granulated white sugar
1 T. finely shredded lemon zest
4 T. unsalted butter, at room temperature and cut into small pieces
In a stainless steel bowl placed over a saucepan of simmering water, whisk together the eggs, sugar and lemon juice until blended. Cook, stirring constantly (to prevent curdling) until the mixture becomes thick (like sour cream or hollandaise sauce) - approx. 10 minutes. Remove from heat and immediately pour through a fine strainer to remove any lumps. Cut the butter into small pieces and whisk into mixture until well blended. Add the lemon zest and let cool (it will continue to thicken as it cools). Cover immediately with plastic wrap or wax paper, directly on the top of the lemon curd to prevent a skin from forming. Can be refrigerated up to 2 weeks.