Lemon Curd

Preparation In a saucepan over medium heat, bring 2 to 3 inches of water to a simmer. In a heatproof medium bowl, whisk together the egg yolks and sugar until thoroughly combined. Whisk in the lemon juice and zest and set the bowl on the saucepan, making sure the bottom does not touch the simmering water. Cook, whisking occasionally, until the mixture is thick enough to coat the back of a spoon and the temperature registers 180°F on a digital thermometer, 20 to 30 minutes. Strain the curd through a fine-mesh sieve set over a clean medium bowl. Add the butter a few pieces at a time, stirring with a rubber spatula. When all the butter has been incorporated, blend with an immersion blender until the curd is completely smooth, about 30 seconds. Strain the curd once again, this time into a storage container. Press plastic wrap onto the surface and refrigerate until chilled and set, 3 to 4 hours. Note: This recipe can easily be halved or quartered. Refer to the Modern Art Desserts recipe that you're making for the quantity of lemon curd that you'll need. Do ahead: Stored in an airtight container, the lemon curd can be held for up to 1 week in the refrigerator or for 4 months in the freezer. Reprinted with permission from The New Persian Kitchen by Caitlin Freeman. Copyright © 2013 by Caitlin Freeman; photographs copyright © 2013 by Clay McLachlan. Published by Ten Speed Press, an imprint of the Crown Publishing Group, a division of Random House, Inc. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher A self-taught baker and longtime owner of the San Francisco cake and sweets shop, Miette, Caitlin Freeman was inspired to bake by the confectionary painter Wayne Thiebaud. After selling Miette in 2008, she started the pastry program at Blue Bottle Coffee Co. and coauthored The Blue Bottle Craft of Coffee. Her artistic creations for the Blue Bottle Café at the San Francisco Museum of Modern Art have been featured in the New York Times, Design Sponge, Elle Decor, San Francisco Chronicle, Huffington Post, and more. She lives in San Francisco, California.

Preparation In a saucepan over medium heat, bring 2 to 3 inches of water to a simmer. In a heatproof medium bowl, whisk together the egg yolks and sugar until thoroughly combined. Whisk in the lemon juice and zest and set the bowl on the saucepan, making sure the bottom does not touch the simmering water. Cook, whisking occasionally, until the mixture is thick enough to coat the back of a spoon and the temperature registers 180°F on a digital thermometer, 20 to 30 minutes. Strain the curd through a fine-mesh sieve set over a clean medium bowl. Add the butter a few pieces at a time, stirring with a rubber spatula. When all the butter has been incorporated, blend with an immersion blender until the curd is completely smooth, about 30 seconds. Strain the curd once again, this time into a storage container. Press plastic wrap onto the surface and refrigerate until chilled and set, 3 to 4 hours. Note: This recipe can easily be halved or quartered. Refer to the Modern Art Desserts recipe that you're making for the quantity of lemon curd that you'll need. Do ahead: Stored in an airtight container, the lemon curd can be held for up to 1 week in the refrigerator or for 4 months in the freezer. Reprinted with permission from The New Persian Kitchen by Caitlin Freeman. Copyright © 2013 by Caitlin Freeman; photographs copyright © 2013 by Clay McLachlan. Published by Ten Speed Press, an imprint of the Crown Publishing Group, a division of Random House, Inc. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher A self-taught baker and longtime owner of the San Francisco cake and sweets shop, Miette, Caitlin Freeman was inspired to bake by the confectionary painter Wayne Thiebaud. After selling Miette in 2008, she started the pastry program at Blue Bottle Coffee Co. and coauthored The Blue Bottle Craft of Coffee. Her artistic creations for the Blue Bottle Café at the San Francisco Museum of Modern Art have been featured in the New York Times, Design Sponge, Elle Decor, San Francisco Chronicle, Huffington Post, and more. She lives in San Francisco, California.