Score one for the little guy...

ME! Like Batman and The Joker, like Xavier and Magnito, tempering eggs has been my arch nemesis since the beginning of time. And today I can proudly tell that chapter of my life to suck it! For today I have made LEMOM CURD!!! But that's not all, I've made lemon curd, successfully! -and tasty to boot!

When I read the review for this recipe a couple of people suggested adding an extra egg yolk and straining the lemon curd. Well a lot of people made it as written and loved it. So I made it as it was written with the only exception being to strain the curd once I took it off the stove top. The reviewers recommended straining it to remove the lumps but mine didn't have any lumps the only thing that stayed in the strainer was the lemon zest, which by the way wouldn't bother me if it was in the curd.

Any who, it's tasty and a must try. The thing is I did cook it in low heat not moderate low heat because I really, really didn't want to end up with scrambled eggs like I always do. So it took a lot longer to cook than the six minutes it estimates. It took almost 15 minutes or perhaps more, but it was worth it. I'd rather have spaghetti arm from stirring than scrambled eggs from hurrying. -you can quote me on that :)

Lemon Curd

Courtesy: Gourmet Magazine

Ingredients

1/2 cup fresh lemon juice

2 teaspoons finely grated fresh lemon zest

1/2 cup sugar

3 large eggs

3/4 stick (6 tablespoons) unsalted butter, cut into bits

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.

Cooks' note:
• Curd can be chilled up to 1 week.