Lemon curd
Lemon curd is a custard made with lemon juice, with zest giving it a vivid lemon flavor and aroma. It is quite tart on its own, but makes a lovely addition to cakes, pastries, sweet pies and other desserts.
Separate the yolks carefully: any egg white in the curd may set into lumps. If that happens, strain the curd through a sieve.
Cook the curd over a pan of hot water for at least 10 minutes. It may seem slow to thicken at first, so be patient.
You can also add orange or lime juice. Keep the same proportions of juice, sugar and eggs.
Wash the lemons thoroughly and remove the zest from them. I find it convenient to do this with a small grater.
Place lemons in the microwave for 30 seconds. This way the juice is squeezed out better. When extracting juice, make sure that no seeds get into it. You should get 100 ml of lemon juice.
In a small saucepan, combine sugar, yolks, flour, zest and lemon juice. Place the saucepan in a water bath. Make sure that the bottom of the smaller pan does not touch the water.
Cook the curd over the hot water until thickened, stirring constantly so it heats evenly and stays smooth. Stir gently rather than whisking.
Remove the thickened curd from the heat. Place the butter, cut into pieces, into it and stir until completely dissolved.
Transfer the finished lemon curd into a beautiful container, cool and refrigerate for 2-3 hours.