Lemon Curd
1 hour Recipe Yield:
600 g Difficulty:
Medium recipe
Lemon curd – a British dessert recipe, curd can be used as a spread on bakery products, it can also be used instead of cream, lubricating the cakes. Curd keeps well in the refrigerator, so it can be cooked ahead of time.
Cooking Recipe
For the recipe for British cuisine lemon curd (curd) wash the lemons, remove the zest from one lemon with a grater. Using a citrus juicer, squeeze the juice from the lemons. To squeeze out the juice better, the lemons must first be rolled with the palm of your hand on the table, pressing lightly.
Pour lemon juice into a saucepan, add sugar, lemon zest, add butter and put on medium heat. Whisking with a whisk, heat the mass until the butter is completely dissolved.
In a separate bowl, lightly beat the eggs, then, without ceasing to beat, pour the beaten eggs into the lemon-oil mixture in a thin stream. Simmer the lemon curd over low heat, stirring occasionally, until thickened, about 10 minutes. Then pour lemon curd into jars, let cool and refrigerate. Lemon curd can be stored in the refrigerator for up to 14 days.