Lemon Curd

How to prepare lemon curd

1. Prepare a pot with boiling water and place a bowl (glass or stainless steel) on top, making sure the bottom of the bowl doesn't touch the water.
2. Put the sugar with the lemon zest in a food processor. Blend for about 10 seconds. Add the lemon juice, eggs, and egg yolks. Blend again for about 10 seconds to mix well.
3. Pour the mixture into the bowl over the pot. Stir with a whisk: slowly at first, then a bit faster as you feel it thickening. Stir until you have a cream consistency (like sour cream), and the whisk marks remain visible in the cream. If you have a thermometer, the cream temperature should be 80°C. The process takes between 5 and 10 minutes (depending on the thickness of the bowl and its distance from the water).
4. Transfer the cream back to the clean food processor. Let it cool for about 3 minutes. Cut the butter into cubes.
6. Start the food processor on low speed and slowly begin adding the butter cubes. It will take about 2-3 minutes to finish all the butter.
7. When you've finished incorporating the butter, run the food processor on high speed and blend for another 30 seconds to aerate the cream well.
8. Pour the cream into a jar. For scones, it can be used after 30 minutes. If you want to fill tarts or crepes, you can use it immediately after making it. If you want to fill Swiss rolls or cakes, you need to let it firm up in the refrigerator for a few hours. Store in the refrigerator.

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