Lemon Curd

Epiphany n.1: lemon curd is very good;
Epiphany n.2: lemon curd is very easy;
Epiphany n.3: lemon curd is very fast;
Epiphany n.4: lemon curd is already gone!!


Lemon Curd
for two small jars

eggs 3
sugar 3/4 cup (150 gr.)
lemon juice 1/3 cup (80 ml): you'll need 2 or 3 lemons, depending on their size
grated peel of one lemon
butter 4 tbsp (60 gr.)

Straight from The Joy Of Baking, with some changes to the process. Oh, what a lemon joy!

In a small saucepan over a lightly simmering water bath, melt butter with the lemon zest. Add sugar all at once, stir quickly until it's all well blended, then add the eggs, lightly beaten, and the lemon juice. Stir and continue to cook gently until the curd thickens. It will take about 15 to 20 minutes. Remove from heat and pour through a fine strainer to remove the lemon zest and any lumps. Cover with plastic wrap and let it cool.
It is said that lemon curd can last in the refrigerator for about 10 days....

PS: for those who were worried, just kiddin', my lemon curd is only "technically" gone. Don't touch it, as I've already decreed its end. Will find out in the next episode.

I wonder how, I wonder why
Yesterday you told me 'bout the blue blue sky
And all that I can see is just a yellow lemon tree.
(Fools Garden, Lemon Tree)