Lemon Curd

That ethereal balance of sweet and tart paired with an equally divine smooth creamy texture... it just gives me the shivers. Haha. Lemon curd is quite versatile. You can put it on almost anything and it'll taste awesome. They are exceptionally good used as fillings for cakes during the summer, since the tartness will whet the appetite during the harsh heat. Hmm... it might also work as a fruit fool, where you whip up some unsweetened double cream and lightly fold in a bit of lemon curd, making a lovely light dessert after a heavy meal. As for me... I usually just eat it as is. Ssh. ;]

Lemon Curd ( Adapted from the Tartine cook book)

You'll need:
3 eggs
3/4 cup sugar
1/3 cup lemon juice ( I would stick with the real deal rather than the bottled juice, since lemon is the main part of this recipe)
1 tbls lemon zest
4 tbls unsalted butter (room temp)

Utensils:
heat-resistant bowl (aluminum would be best as it won't react with the acid of the lemon and compromise the flavor of the curd)
either a double-boiler (if using that, you can ignore the aforementioned bowl) or a large pot big enough to fit the bowl
whisk
measuring cups and spoons

*[If using a double-boiler skip to the next step] Fill the pot with water and bring to a light rolling boil. Place the heat-resistant bowl over the water. Using a thick kitchen towel, hold the bowl in place.

*In the bowl or double boiler, whisk together the eggs, sugar and lemon juice until well blended.

*Cook, stirring constantly until the egg mixture thickens or until it reaches 160F. This will take about 10 minutes.

*Turn of the heat and pour the mixture through a fine sieve, to remove any bits of curdled egg, into a ceramic bowl (or any other non-reactive bowl) .

*Cut the butter into small pieces and add to the lemon mixture 2~3 pieces at a time.

*Stir in the lemon zest.

*Place a piece of plastic wrap right on top of the curd, touching the surface (this will prevent a "skin" form forming), and chill in the fridge until thickened.

Use it for fillings or toppings for cakes, pies, and other baked goods.