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Lemon Curd

This is such a zinger of a cleaning finale to any summer meal. Rich, but light and fresh lemon curd, accompanied by fresh Ontario Strawberries doused in a sprinkle of sugar and a splash of Gin. Simple is best. 

 

Y: Makes enough to fill 1  x 8" blind baked pie shell
or half the recipe and you've got more than enough for 4 servings in cups with fresh berries

298g Sugar
10g Lemon Zest
6 Whole Eggs
8 Egg Yolks
364g Lemon Juice
144g Butter, cubed, chilled

In a heat proof bowl, whisk together the sugar, lemon zest, whole eggs, egg yolks, and lemon juice.

Place over a double boiler, over medium heat. Whisk constantly until it begins to thicken. This should take about 5 minutes. Once it is the consistency of pudding, remove from the heat. Whisk in the butter, piece by piece until fully emulsified.

Pass through a fine mesh strainer and either pour into your prepared pie shell, or pour into a clean bowl, cover with plastic wrap to the surface, and chill until cold. 

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