Lemon curd is something you don’t normally find in central Europe where I come from. My first interaction with lemon curd was in Ireland and I liked it from the beginning. First I thought it was something like lemon marmalade. Well, after tasting it I quickly realized that this could not be compared to marmalade. It was way tastier than I would have expected. Its creamy texture, citrusy flavor yet pleasantly sweet taste goes well with lots of desserts and is perfect on a slice of toast.
Step 1: Ingredients:
5 Medium Eggs
100g (3.5 oz) Unsalted Butter
90ml (3fl oz) Lemon Juice (Freshly Squeezed)
80g (2.8 oz) Caster Sugar
Step 2: Directions:
In a medium mixing bowl whisk the eggs, freshly squeezed lemon juice and sugar until combined.
Place the bowl over a pot of simmering water. Throw in the butter and whisk constantly until it has thickened. This will take about 10 minutes (on low-medium heat).
Cover the surface of the curd with cling film, let it cool down a bit before transferring to the fridge. Once chilled completely, pour/spoon into a glass jar and cover with a lid. Keep in the fridge.
Step 3: FOLLOW, COMMENT AND SUGGEST
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