Lemon Curd

I really like taste of lemon, it makes me feel fresh and "wake up".  I had a lot of lemons the other days, my 2 neighbours gave it to us. I already made lemon juice, added lemons to my cooks but still i have few.

So i browsed the internet what can i make with that lemons??? , no ideas. But I kept it in mind that soon is My Hubby's birthday and he didn't want anything from me...so i was thinking just make him this lemon cupcake.And  to make that cupcake i need to make this first. As well my Sis In Law, Nikki will going away to Ireland for 3months. And she asked me to make cake and fried rice for her farewell lunch before she leave. So why not then...

I clicked this website and try this recipe at home.

You will need...

Ingredients:

• 3 large eggs
• 3/4 cup (150gr) white sugar
• 1/3 cup (80ml) fresh lemon juice...you will used 2-3 lemons, do not use the bottled lemon juice!!!!
• 4 tbs (56gr) unsalted butter, cut into small dices at room temperature
• 1 tbs (4gr) finely shredded lemon zest

Note :

Room temperature lemons will provide more juice after squeezing, strain the juice to remove any pulp.

Zest is the yellow, sweet flavored outer rind of lemon. A zester or fine grater can be used to remove the rind. Cold lemons are much easier to grate. Grate lemons just before using as the zest will lose moisture if it sits too long.

Methods:

• In a stainless steel bowl, place over a saucepan of simmering water ( tehy called it double boiler). Whisk together the eggs, sugar, and lemon juice until blended cook.
• Stirring constantly ( to prevent it from curdling), until mixture become thick (like sour cream) around 160 degrees F or 71 degrees C (i don't have this tool a cook temperature to tell me exactly so i just used my feeling to tell me once it formed like sour cream). This will take approximately 10 minutes.
• Remove from the heat immediatelly, pour through a fine stainer to remove any lumps.
• Add butter and lemon zest, and let it cool. The lemon curd will continue to thicken as it cools.
• Cover immediatelly ( so no skin will form) and refrigerate up to a week.

Make 1 1/2 cups (360ml)

Note:

If you want a lighter lemon curd, whip 1/2 cup (120ml) of heavy whipping cream and fold into the lemon curd.