Lemon Curd

• 3 lemons
• 100 g sugar (1/2 cup)
• 4 eggs
• 1 gelatin sheet
• 115 g butter, very cold 8 tablespoons (1 stick)
• 2 g kosher salt (1/2 teaspoon)

1. Using a Microplane or the finest-toothed side of a box grater, zest the lemons.
2. Do your best to grate only as far down as the yellow part of the skin; the white pith has less lemon flavor and can be bitter.
3. Squeeze 80 g (1/3 cup) juice from the lemons.
4. Put the sugar, lemon zest, and lemon juice in a blender and blend until the sugar granules have dissolved.
5. Add the eggs and blend on low until you have a bright-yellow mixture.
6. Transfer the contents of the blender to a medium pot or saucepan.
7. Clean the blender canister.
8. Bloom the gelatin (see page 29).
9. Heat the lemon mixture over low heat, whisking regularly.
10. As it heats up, it will begin to thicken; keep a close eye on it.
11. Once it boils, remove it from the stove and transfer it to the blender.
12. Add the bloomed gelatin, butter, and salt and blend until the mixture is thick, shiny, and super-smooth.
13. Pour the mixture through a fine-mesh sieve into a heatproof container, and put in the fridge until the lemon curd has cooled completely, at least 30 minutes.
14. The curd can be refrigerated for up to 1 week; do not freeze.
15. Powdered gelatin can be substituted for the sheet gelatin: use 1/2 teaspoon.
16. Lemon curd is used in the Lemon Mascarpone (page 203) for the Thai Tea Parfait dessert (page 201) and in the Lemon MeringuePistachio Pie (page 198).

lemons, sugar, eggs, gelatin sheet, butter, kosher salt

Taken from www.epicurious.com/recipes/food/views/lemon-curd-382330 (may not work)