If you haven’t tried Lemon Curd, it’s about time! It’s a delicious sweet and sour cream. You can use as a spread or filling for many other bakes.
3 large eggs (about 5.6 oz.)
3/4 cup (150 g) sugar
3.4 fl.oz. (100 ml) lemon juice (about 1-2 large organic lemons)
zest of the organic lemon(s)
1/3 cup (75 g) butter
Add the eggs together with the sugar, and lemon juice to the heatproof bowl and place on a pot with simmering water. Heat up the mixture while stirring constantly until it starts to thicken and looks more or less like a pudding – takes about 8-10 minutes. The mix should reach a temperature of about 167°F (75°C). Take-off the heat and press through a fine mesh sieve instantly.
Add the lemon zest and the butter in small pieces and mix until the butter has melted completely and you have a nice and smooth lemon curd. Cover the curd with a piece of plastic wrap directly on its surface and let cool down. You can also fill it into glass jars directly and close them. The curd can be stored up to a week in the fridge. What do you use this delicious cream for? – Find out!
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