Lemon Curd Recipe

This basic recipe is based on  Joy of Baking and it had been a very useful jam for many uses.
Lemon curd is fantastic for scones, cupcakes, spread on toast, cake filling, fruits, you name it!

I doubled the recipe to make sure I have enough for my lemon cupcakes. But here's the original one yields 1 1/2 cup (can last for about 2-3 weeks if refridgerated):

Ingredients:
3 large eggs
3/4 cup (150 grams) granulated white sugar
1/3 cup (80 ml) fresh lemon juice (2-3 lemons) (do not use the bottled lemon juice)
4 tablespoons (56 grams) unsalted butter, at room temperature
1 tablespoon (4 grams) finely shredded lemon zest (freshly ground at room temperature)

      

1. Whisk together eggs, sugar, and lemon juice until blended. Place mixing bowl over a saucepan of shimmering water (low heat)
   
2. Cook and stir mixture to prevent it from curdling. Cook until mixture is thick and creamy (160 degrees F or 71 degrees C)
3. Use your finger and scrape the spatula to test. The mixture should not be runny and stays on the surface
   
4. Remove from heat and pour through a fine strainer to remove any lumps
5. Add butter and lemon zest. Whisk into the mixture until blended
6. Cover the container immediately so a skin doesn't for. Fridge for at least 1-2 hours or until it becomes more firm. Enjoy!