Lemon Curd

 
     This smooth and luscious lemon curd can be used as a filling between cake layers or to fill cookies, cupcakes and tarts. The fresh and fruity flavor of the lemon curd is perfect to use as a topping on a cheesecake.
                           
                                    
      It is important to use only non-reactive pots and utensils to cook lemon curd, due to the chemical reaction of the acids in the lemon juice with untreated metals. Stainless pots and whisks, as well as anodized aluminum and glass are recommended. The storage container for the filling should also be non-reactive.

     I used a pot with a porcelain interior to avoid the reaction of the lemon juice and the metal. I changed my spatulas and whisk for one made out of silicon material.
    Because I couldn't find a sieve with non-reactive material, I tried a technique my daughter used when she went to pastry school in order to make the curd without the need of strainer. The result was incredibly smooth with an intense fruity flavor. 
Ingredients:

4 egg yolks
1/2 cup granulated sugar
pinch of sea salt

 1/3 cup freshly squeeze lemon juice

 4 tablespoon unsalted butter,
 cut in small pieces
2 teaspoon finely grated lemon zest
1/4 teaspoon vanilla bean crush 

 In a non-reactive pot whisk together the egg yolks, pinch of salt and sugar until pale and fluffy. Add the lemon juice and cook the mixture over medium heat, whisking constantly and scraping the sides of the pan until thick enough to coat the back of the spoon.

Remove from the heat and whisk in the butter, one piece at a time until smooth. Stir in the lemon zest followed with the vanilla crush. Transfer the curd to a heat proof sanitized glass container with a lid. When cool transfer to the refrigerator until set.

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