Lemon Curd

Serves: makes about a pint

Makes about 7-8 goblets.
Ingredients:
3 large eggs
3 large eggs yolks
1/2 cup sugar
zest of 1 lemon (strip the lemon of zest before you juice)
1/2 cup lemon juice (Five or six lemons should do it)* NO: 2-3 mx!
pinch of salt
2 sticks (8 oz) unsalted utter! cut up into small pieces""
* "if you #nt this to tste fresh nd vibrnt$ not chemiclly nd processed$ you %&'( s)ueeze
your o#n lemons* (+in, the time is beyond #orth it.)
** TOO MUCH ! most re!"es use less t#a$ % o& ' u"( else !t tastes more l!ke butter t#a$ lemo$.
Instructions:
1. )!rst gat#er all *our !$gre+!e$ts.
2. )!ll a me+!um "ot ,!t# a ou"le o- !$#es o- ,ater
a$+ br!$g to a bo!l. .e/re go!$g to !m"rov!se a
+ouble bo!ler.
3. 0our t#e eggs( sugar( lemo$ &est( lemo$ 1u!e
a$+ salt !$to a large bo,l.
(2ee" t#e butter #!lle+.)
.#!sk !t u".
4. Set t#e bo,l over t#e "ot ,!t# bo!l!$g ,ater.
T#!s !s our -au3 +ouble bo!ler.
5. 4o, ,#!sk l!ke a #urr!a$e( -ast a$+ -ur!ous. 5ou must
,#!sk t#e e$t!re t!me t#e bo,l !s over t#e ,ater.
2ee" t#e m!3ture mov!$g( so t#e eggs +o$/t get a #a$e
to sramble.
6-ter a -e, m!$utes (-!ve7) !t starts to get -rot#*.
(8- $eessar*( #ol+ t#e bo,l st!ll b* gr!""!$g t#e e+ge ,!t#
a k!t#e$ to,el.)
6.
2ee" o$ ,#!sk!$/. 6-ter a -e, more
m!$utes (-!ve more7)( !t tra$s-orms !$to
somet#!$g ream*.
.#!sk -or a$ot#er m!$ute 1ust to t#!ke$
!t u".
7. Take t#e bo,l o-- t#e #eat.
8. )ee+ !t a #a$+-ul o- butter a$+ ,#!sk !t !$.
T#e res!+ual #eat o- t#e ur+ ,!ll melt !t.
2ee" a++!$g #a$+-uls o- butter u$t!l !t/s all
!$ a$+ -ull* !$or"orate+.
8- *ou st!ll see a$* l!ttle lum"s( retur$ to
t#e +ouble bo!ler -or a br!e- m!$ute( u$t!l
t#e* +!sa""ears( but t#!s !s rarel*
$eessar*.
9. 0us# t#e ur+ t#oug# a -!$e mes# s!eve to
remove t#e stra* b!ts o- sramble+ egg
t#at +!+$/t oo"erate.
10. 0ut a "!ee o- "last! ,ra" +!retl* o$ !ts
sur-ae to "reve$t a sk!$ -rom -orm!$g a$+
re-r!gerate.
O$e !t/s om"letel* ol+( ,ra" t#e ,#ole
o$ta!$er t!g#tl* a$+ store. (T#e ur+ ,!ll
-!rm u" o$s!+erabl* as !t ools. 9!ve !t a
goo+ st!r to loose$ !t u" aga!$ be-ore us!$g.)
5ou a$ store !t !$ t#e -r!+ge -or u" to
: +a*s or -ree&e -or u" to a mo$t#.
To +e-rost( let t#e o$ta!$er t#a, !$ t#e
-r!+ge over$!g#t.
http://www.pastrypal.com/2009/07/lemon-mousse-in-60-seconds/
Second, the Lemon Mousse
#er$ings: %&8
Talk about being able to whip up a dessert on the fly! This makes 6-8 servings, depending
on how much you can put away in one sitting. In my house, sometimes its even
less than 6.
1 cup hea$y cream
1/' cup sugar
1 1/2 cups lemon curd (recipe ao$e)
;. T#e a++-o$s.

<. T#ro, t#e sugar !$ ,!t# t#e #eav* ream a$+ ,#!sk *our bu$s o--.
.e ,a$t !t to rea# =so-t "eak> stage( ,#!# mea$s *ou a$ see streaks !$ t#e ream( but
t#e "eaks are $ot st!-- a$+ +e-!$e+. T#e "eaks s#oul+ be sa+ a$+ +roo"*.

?. @eause ,e ,#!""e+ a!r !$to t#e
ream a$+ ma+e !t l!g#t a$+
+el!ate( a$+ beause t#e ur+ !s
#eav* a$+ +e$se( ,e ,!ll -ol+ t#e
ream !$to t#e ur+ gra+uall*( so
,e +o$/t om"letel* +e-late t#e
ream.
Soo" a t#!r+ o- t#e ,#!""e+
ream !$to t#e bo,l ,!t# t#e
ur+. 5ou a$ e*eball t#!s.
8t +oes$/t #ave to be e3at.
9e$tl* -ol+ !t !$.

Here !t !s -ol+e+.
5ou a$ see !t looks l!g#ter
alrea+*.

%. Sra"e !$ t#e rest o- t#e #eav*
ream a$+ -ol+ !t !$.


:. S"oo$ !$to "rett* ,ares.
T#!s a$ be serve+ r!g#t a,a*( or
re-r!gerate+ -or u" to 8 #ours.
A$1o*!