Lemon Curd

• 2 tablespoons cold water (optional; only if using gelatin)
• 1/2 teaspoon unflavored powdered gelatin (optional)
• 4 large whole eggs plus 6 large egg yolks
• 1 cup sugar
• Finely grated zest of 2 lemons (about 5 teaspoons) plus 3/4 cup fresh lemon juice (from 5 or 6 large lemons)
• 6 tablespoons (3/4 stick) unsalted butter, cut into small pieces and well chilled

1. Dissolve gelatin (if using) Pour water into a small bowl, then sprinkle with gelatin; let stand until gelatin has softened and all water is absorbed, about 5 minutes.
2. Cook curd In a small, heavy-bottom saucepan, whisk together eggs and yolks.
3. Add sugar and lemon zest and juice.
4. Cook over medium-low heat, whisking constantly, until thick enough to coat the back of a wooden spoon (it should hold a line drawn by your finger), 8 to 10 minutes.
5. Thicken curd Remove pan from heat and add the gelatin mixture (if using), stirring until dissolved.
6. Stir for a few minutes to cool slightly.
7. Stir in butter a few pieces at a time, stirring until smooth after each addition.
8. Strain and chill Strain through a fine sieve into a bowl (to remove any undissolved bits of gelatin and egg), pressing with a flexible spatula to remove as much curd as possible.
9. Press a piece of plastic wrap directly onto the surface to prevent a skin from forming, and refrigerate until set, at least 2 hours (or up to overnight).
10. Whisk until smooth before using.
11. Lemons should feel heavy for their size, with thin smooth skins.
12. Those with thick, bumpy skins are usually less juicy.
13. Before juicing a lemon, roll it on a countertop to soften the membranes slightly before cutting and juicing; this helps it to release more juice.

cold water, unflavored powdered gelatin, eggs, sugar, lemons, unsalted butter

Taken from www.epicurious.com/recipes/food/views/lemon-curd-393893 (may not work)