Lemon Curd

I love Lemon Curd. Here you see it poured over homemade pound cake, drizzled with a bit of raspberry coulis and covered with fresh whipped cream and crushed shortbread cookies on top. 

It's very versatile and can be used on many desserts. Here's how to make it:

3 large eggs
3/4 cup  granulated white sugar
1/3 cup fresh lemon juice (2-3 lemons) Lemons should be room temperature. Strain the juice after you squeeze those lemons. Please don't use the bottled lemon juice
4 tablespoons unsalted butter, at room temperature
1 tablespoon finely shredded lemon zest

Place a stainless steel bowl over a pan of simmering water,  and whisk the eggs, sugar, and lemon juice until blended. Stir constantly (to prevent it from curdling) and continue cooking for about 10 minutes until the mixture becomes thick. It will look like sour cream when it's the right consistency.

Remove from heat and pour through a fine strainer to remove any lumps. Cut the butter into small pieces and whisk into the mixture until the butter has melted. Add the lemon zest and let cool. The lemon curd will continue to thicken as it cools. Cover immediately with saran to prevent a skin forming on top.

You can  refrigerate lemon curd for up to a week. Makes 1 1/2 cups and can be used on top of pound cakes or in tarts, in trifles and many other ways.