For those who don’t like zest in the finished lemon curd, add the zest along with the juice and strain the finished curd before spooning it into a container.
Makes 2 ½Makes 2 cups
2 to 3 lemons, preferably organic
¾ cup sugar
1 ½ sticks (6 ounces) unsalted butter, cut into tablespoon-size pieces
3 eggs plus 1 yolk
1. Grate enough zest from the lemons to measure 1 tablespoon. Set aside. Squeeze enough juice to measure 1/2 cup.
2. Fit the stirring blade into the work bowl. Add the lemon juice, sugar and butter. Cook at 80 C for 2 minutes. Add the eggs and yolk and cook at 80 C on speed 2 for 15 minutes.
3. Spoon half the lemon curd into whatever container you are using to store it. Stir in the lemon zest. Spoon in the remaining curd and stir again. Cover and refrigerate for at least 1 day (to give the zest a chance to do its thing) and up to 1 week.
Orange Curd: Substitute 2 large cara cara or navel oranges for the lemons. Using the same measurements for zest and juice, proceed as above.