It’s getting colder every day, and comfort food comes to help, bringing warmth and smiles.
One of the recipes, that was on my list since a long time was lemon curd. I love lemons, even though I should carefully consume them, due to my oversensitive gingiva. I’ve already shared with you a recipe for a simple lemon and poppy seeds cake, which is so dear to me, even though I rarely make it, since my bae is not a lemon lover, and I end up eating a whole cake myself. I love spicing up pastry cream with lemon zest, and now I may say I love lemon curd. Its flavour is a bit intensive, so just a teaspoon is enough to make you smile and brighten up your day.
After few experiments, the recipe I’m sharing with you is my favourite lemon curd recipe and is also very easy to make.
You may pour it as a glaze over cake or ice-cream, use it as a sauce that accompanies your desserts, use it to fill cupcakes or tarts, fold it in the pastry cream to make it lighter and lemony or just eat it with a spoon straight from the jar.
The lemon curd freezes beautifully, so you may use the amount you need and save the leftovers up to 2 months in the freezers.
Yield 1 cup
A buttery and lemony lemon curd that you may easily prepare at home in few minutes.
- ½ cup lemon juice (freshly squeezed)
- Zest of 1 lemon
- 4 eggs
- ¾ cup sugar
- 100 g butter
- Squeeze the lemons and pour the juice in a deep saucepan. Add the zest of one lemon, sugar and 4 eggs and beat well.
- Place the saucepan over medium-low heat and start cooking the mixture, stirring continuously.
- This process takes 12-15 minutes.
- It is ready when it starts to thicken and the curd covers the back of the spoon.
- Remove the curd from the oven and pour it through a sieve in order to have a perfectly smooth curd, without the lemon zest or pulp, and also without some traces of cooked egg J
- Cut the butter into cubes, and fold it in the lemon curd while it is still hot.
Voila, a creamy, buttery, silky smooth lemon curd is ready in no-time.
Note: 1 cup=240 ml
You can prepare the curd also using a bain-marie; I personally prefer cooking it directly on the stove, since it’s easier and less messy.