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Lemon Curd

Lemon Curd by chef Thomas Keller

Spoon the lemon into tartlet or meringue shells, use as a filling in cakes or crepes, or spoon it over pancakes.

If they are available, use Meyer lemons. Although it is strained out of the cooked curd, the zest adds another layer of lemon flavour.

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• 9 tablespoons (4 1/2 ounces) unsalted butter
• 1/2 cup plus 2 tablespoons granulated sugar
• Grated zest of 1 lemon (about 1 teaspoon)
• 2/3 cup fresh lemon juice (from about 4 to 5 lemons)
• 4 large eggs, lightly beaten

Pour water into a Copper-Core 2 qt. Sauce Pan and bring to a simmer over medium-high heat. Put the porcelain double boiler insert into the sauce pan and add the butter. Once the butter has melted, add the sugar, whisking to dissolve it, then add the zest and juice, and heat until the mixture is warm, but not simmering.

Whisk in the eggs and continue to whisk for 4 to 5 minutes or until the curd has thickened. You should be able to see the trail of the whisk through the curd. Strain the curd through a fine-mesh strainer into a bowl. Let cool for a few minutes, then cover with cling film pressed directly against the curd and refrigerate until ready to use. The curd can be refrigerated for up to 2 weeks.

Makes 2 cups.

Chef Thomas Keller's tip

"Lemon curd keeps well and can be used in a multitude of desserts."

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