Lemon Curd

There are many ways to make Lemon Curd. Kim makes her lemon curd without gelatin. She cooks her lemon curd very slowly and stirs constantly. She uses just egg, sugar, lemon juice and butter. If you don't use gelatin, make sure you thicken the curd before refrigerating.

When I make Lemon Curd, I do it the easy way, unless I have vegetarians and make it with gelatin. I use sheet gelatin because that's what I like to do. You have to refrigerate this lemon curd for at least 2-3 hours to allow it to set well. This is more than enough lemon curd for 1, maybe two roulades.

1 1/2 sheets of gelatin
10 oz of sugar
8 oz of lemon juice
8 oz of butter
4 eggs

First bloom the gelatin in cold water. This will take a few minutes, at least 10, for the sheets. If you use powdered, look up the equivalent for sheet gelatin. Then combine the sugar, juice, butter and eggs in a bowl and place over a double boiler. Cook the curd, stirring constantly, until it thinks and reaches 165F. Next stir in the gelatin. You may strain the curd through a fine strainer if you wish for a smoother texture.

Let set in the refrigerator for at least 2 hours. This will thicken up your curd nicely.