Lemon curd is about as commonly used in patisserie as is the pastry cream and rightly so.
Its tartness combines well with fruits, jello's, whipped cream, puff pastry, on a pie and the list goes on.
Ingredients: 7-8 servings
250 g powdered sugar
60 g unsalted butter
pinch of salt
6 medium lemons
Use zest of the 6 lemons and juice of 4.
Peel lemons with a thin peeler and cut into small pieces.
Warm up the juice of 4 lemons in a small pan and add the zest. Remove from stove. Let it infuse for 15 minutes.
Sift the juice to separate zest. Whisk the sugar with the juice.
Beat the 6 eggs.
On medium fire, whisk the sugar-juice mix with the beaten eggs. Keep whisking until you get a shiny, thick cream. Do not let it boil! it should never reach boiling point. You don't want scrambled eggs.
Only add the butter when the cream reaches 50°C or around it. Add butter in small pieces for quicker dissolve.
Use as individual dessert or as ingredient for other desserts.