Delicious, tangy lemon curd. It doesn't require much effort or time and it will definitely win over a store bought version, we promise!
This delicious lemon curd can be used for crepes or toast, together with some fresh berries or why not as a tangy layer in a cake? We used it for our strawberry shortcake, for example.
Tangy, Sweet, Creamy
Let's get cookin'
Servings: 20 (makes a little more than a cup) Prep time: 15 min Total Time: 1 hour (includes cooling)
Ingredients
1 tbsp Lemon Zest (about 2 lemons)
30 ml Lemon Juice (about 2 lemons)
130 g Sugar
4 Egg Yolks
Pinch of salt
86 g Unsalted butter
Instructions
1. Bring water to boil in a pot, filling about 2-3 cm up.
2. Lower to a simmer. Place the egg yolks, sugar, lemon zest, lemon juice and salt in a heat resistant bowl and place on top of the pot and whisk constantly until the mixture thickens, about 10 min. It's important that you mix constantly, to prevent the egg yolks from curdling. If the curd is not thickening, you can turn up the heat slightly.
3. Remove from heat and whisk in the butter in smaller pieces.
4. Pour into a container and cover with plastic, make sure that the plastic is touching the surface of the lemon curd to prevent a skin from forming on top. Place in the fridge until completely cool. Transfer to a sealable jar and store in the fridge.
Enjoy!
Nutrition facts
The information shown is an estimate provided by an online nutrition calculator.
It should not be considered a substitute for a professional nutritionist’s advice.
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