Lemon Butter Or Lemon Curd If Youd Rather Food

LEMON CURD

Steps:

• Whisk together juice, zest, sugar, and eggs in a 2-quart heavy saucepan. Stir in butter and cook over moderately low heat, whisking frequently, until curd is thick enough to hold marks of whisk and first bubble appears on surface, about 6 minutes.
• Transfer lemon curd to a bowl and chill, its surface covered with plastic wrap, until cold, at least 1 hour.

LEMON BUTTER OR LEMON CURD IF YOU'D RATHER

Steps:

• Combine eggs, yolks and sugar and whisk until smooth.
• Add juice and zest to egg mixture and whisk smooth.
• Whisk very frequently over very low heat until thickened, approximately 8 minutes, or until mixture coats the back of a spoon.
• Remove promptly from heat and stir in butter 2 pieces at a time, allowing each addition to melt before adding the next.
• Remove to a clean container and cover by laying a layer of plastic wrap directly on the surface of the curd. When cool, place lid on container and refrigerate for up to 2 weeks. May also be frozen.

EASY LEMON CURD

Steps:

• In a medium saucepan, off heat, whisk together sugar, zest, and egg yolks; whisk in lemon juice and salt.
• Add butter and place pan over medium-high. Cook, whisking constantly, until butter has melted, mixture is thick enough to coat the back of a spoon, and small bubbles form around the edge of pan, about 5 minutes (do not boil).
• Remove pan from heat while continuing to whisk. Pour curd through a fine-mesh sieve into a glass bowl. Press plastic wrap against the surface of curd and refrigerate until cool.

LIGHTER LEMON - LIME CURD (NO BUTTER)

Steps:

• In a small sauce pan, over medium heat, dissolve sugar into lemon juice. Add zest.
• Lightly beat egg in a small/medium bowl. Whisking constantly, slowly pour lemon/sugar syrup into the egg. Beat for 2 minutes (only 1 if you're using a mixer), then transfer back into the saucepan.
• Heat over low heat, stirring constantly, until it just starts to bubble at the edges. Remove from heat and stir in vanilla.
• Transfer to a small container and store in the fridge.