Lemon Curd for cupcakes, tart or parfaits, adapted from America's Test Kitchen.
eggs 7 large egg yolks at room temperature
juice of 4 large lemons
zest of two lemon
Start with room temperature eggs. This helps prevent curdling. I had no curdling at all as my eggs were at room temperature for a few hours.
Place a stainless steel mixing bowl over a pot of simmering water, without the bottom touching.
Whisk together eggs, lemon juice, zest, sugar, over simmering water,
Continue to whisk for about 10 minutes or until a wooden spoon is coated, or until you reach 170 degrees.
Strain through a fine mesh strainer. Whisk in butter. Add heavy cream, whisking to thoroughly incorporate.
Place plastic wrap touching curd and chill. Cool completely before using, unless using for baked lemon tart.
If you don't have cream, increase the butter to 8 tablespoons.