Lemon Curd Lemon Curd is a tangy, full-flavored lemon custard that is quickly made on the stove. (Barbara Kafka also has a splendid recipe that can be made in the microwave. The recipe can be found in her book “Microwave Gourmet.”) Pastry chefs use it to fill cakes and pastries, to flavor Buttercreams, fill tarts and tartlets, and many other similar uses. It will last for several days in the refrigerator. Just be sure not to boil the curd while you are cooking it, and stir it constantly to avoid curdling the eggs. After it is finished, pour the curd into a shallow dish and immediately press plastic wrap onto the entire surface of the curd. If you don’t do this, a film will form on the top and your lovely Lemon Curd will become lumpy. 3 eggs graded large Set up your mise en place according to the directions in Baking Hints. Place all of the ingredients except the butter into a 4-cup saucepan and mix thoroughly with a wire whisk. Add the butter to the pan and place it over medium heat, stirring constantly and thoroughly with a heatproof spatula. The mixture will start to thicken. Do not let it boil, but keep it over the heat, stirring, for another minute after it thickens. Remove the pan from the heat and pour the Lemon Curd and the chilled butter into a food processor or blender and process for about 30 seconds. Pour the Curd into a shallow dish and immediately press plastic wrap over the surface. Cool in the refrigerator before using.
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