LEMON CURD
About 1 ⅔ cups
Tart and tangy, this makes a sensational filling for sponge rolls or Angel Food Cake. You can also swirl it into a plain cheesecake before baking.
Whisk together in a medium saucepan until light in color:
- 3 large eggs
- ⅓ cup sugar
- Finely grated zest of 1 lemon
Add:
- ½ cup strained lemon juice
- 6 tablespoons (¾ stick) unsalted butter, cut into small pieces
Cook, whisking, over medium heat until the butter is melted. Then whisk constantly until the mixture is thickened and simmers gently for a few seconds. Using a silicone spatula, scrape the filling into a medium-mesh sieve set over a bowl and strain the filling into the bowl. Stir in:
- ½ teaspoon vanilla
Let cool, cover, and refrigerate to thicken. This keeps, refrigerated, for about 1 week.