Lemon Curd

This lemon curd has vanilla beans and paired with gluten free banana bread. 

LEMON CURD
adapted from the art of preserving

1/2 cup lemon juice, freshly squeezed, 2 to 3 lemons

zest of 2 to 3 lemons

1/4 cup sugar

3 eggs

1/2 cup butter, cut into small cubes

1/2 tsp  flakey salt, Salt Farm #04 Cyprus 

1 vanilla bean, opened and scraped (optional)

• In a small heavy pan add the lemon juice, sugar and eggs. Mix to combine, using a whisk.
• Turn stove on to medium heat. Keep stirring and add 2 pieces of butter at a time. 
• Once the butter is melted add 2 more butter pieces while stirring. Watch this step very carefully. It can curdle very quickly.
• Repeat till all the butter is in the pan and the liquid has thicken. It should cover the back of a wooden spoon. 
• Stain the lemon curd through a sieve.  
• In the lemon curd add the salt, and vanilla.
• Add them to little pots to give away or eat right then and there!