Lemon Curd
The recipe makes approx. 5 dL Lemon Curd
Only four simple ingredients. WHAT! It's crazy that something so delicious only contains four basic ingredients.
Lemon Curd is something I was introduced to at a pretty late age. But once I laid my eyes on it and it was pure love, I haven't looked back since.
I wouldn't say that it's difficult to make the perfect, creamy Lemon Curd, but it does require a good amount of patience and a good whisking arm. That's why I always make at least a double batch of this recipe. Lemon Curd is suitable for both the fridge and freezer, so why not make a big batch and save yourself both time and energy?
For me, Lemon Curd has become a regular part of what you always have in the fridge or freezer. I enjoy being able to take a small portion and defrost it in no time and be ready to make either my delicious Lemon Square or Lemon Curd Cake or Lemon Meringue Pie.
Lemon Curd
Preparation: 20 minutes Cooking time: 30 minutes Total: >50 minutes
Ingredients
The recipe makes approx. 5 dL Lemon Curd
2,3 dL lemon juice + zest from half to a whole organic lemon.
4 eggs M/L
200 g sugar
100 g butter, diced + 15 g. for final touch
Method:
Finely grate the lemon zest, squeeze the lemon juice and place the eggs, sugar, lemon zest and lemon juice in a saucepan. Heat the pan over low heat, stirring regularly. Importantly, low heat and the mixture cannot reach a temperature above 65 degrees, as you risk the egg whites turning into dull egg white lumps.chop the butter into cubes and refrigerate. When the mixture reaches 65 degrees, add the butter a little at a time and stir it in. Keep the extra 15 grams back. Now the curd starts to thicken - yes, this is when it starts to look like a curd and not just a yellow mass. Turn up the heat to medium and stir constantly. When the curd reaches 80 degrees and it has thickened, turn off the heat and add the remaining butter cubes. Whisk until they are absorbed into the curd. Strain the curd through a mesh strainer and refrigerate in a tightly sealed container. When it's cold, it's ready to be enjoyed. Classic on scones, but also as a topping on skyr, in a cream for a cake or whatever else you can think of.
Tips and storage:
〰 Store your curd in a tightly sealed container for 2-3 weeks.
〰 Or freeze for 3-4 months in a freezer-safe container. I always make a big batch because I'm lazy. Then I freeze the curd in smaller containers and write down how many grams are in each container. When I need to use the curd, I take it out of the freezer and let it thaw in the fridge. Unless a super spontaneous and acute craving for lemon curd arises, which I have tried once, I took it directly from the freezer and thawed it in the microwave, but I honestly wasn't sure if that would have been approved by authorities... So, I'm just saying it can be done, but I don't know if it's “legal”.
〰 Use more or less lemon zest to taste smag
〰 I use salted butter as I don't mind it getting a little, well, salty, but you can use unsalted butter for a milder curd.
〰 You can easily make the curd with other citrus fruits with the same ratio. For example, grape or lime.
