Ingredients
-
100 g butter
-
100 g powdered sugar
-
1.5 pcs lemon (zest and juice)
-
2 pcs egg yolks
Directions
Lemon curd is popular in Britain and America. It is made from eggs, sugar, lemon and butter. It resembles custard, but with lemon juice instead of milk. Lemon curd is served with buns, bread, crepes, pancakes as jam, it is also used for various desserts.
It is easy and quick to prepare and can be kept refrigerated for a long time, which is handy 🙂
Such curd can also be made from oranges. Take 2 medium oranges instead of 3 lemons, squeeze juice and boil it down by a third (so that it will be more instense). Use orange zest as well.
Today's visits: 1.
Steps
|
1
Done
|
In a pot (I use a non-stick one) add butter, sugar, lemon zest and juice. Heat over low heat until the butter melts. Stir constantly to get a smooth mixture. |
|
2
Done
|
Reduce heat to minimum (on the smallest burner). If heat is too high, eggs will coagulate sooner than the curd is done. If you very low heat is now available, I recommend you use a water bath. |
|
3
Done
|
Add the yolks. Stir intensively with a whisk (give attention to the bottom since there is a high risk of coagulation). Cook over the lowest heat until thick (approx. 10 min). |
|
4
Done
|
As soon as the curd has thickened, pour it to a storage container, cover with a lid of film and store in the fridge. You may also pour it in small serving bowls, cover with film, and then serve without transferring to another container. How to serve: Serve as a jam for buns, bread, crepes or pancakes. Use for making desserts. How to keep: Can be kept refrigerated in a closed container for up to 3 weeks. |
