Lemon curd
Cuisine: English
Author: Maria Kalenska
Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins


Ingredients
  • 200 g sugar
  • 200 ml lemon juice
  • 3 eggs
  • 3 egg yolks
  • 130 g butter, room temperature
Cooking method
  1. Pour sugar into a large bowl, add lemon juice, stir and put on a bain-marie. Whisk the syrup constantly until the sugar is completely dissolved. Leave the syrup on bain-marie.
  2. Beat the yolks and eggs in a bowl until smooth.
  3. Remove the syrup from the bain-marie. Gradually stir in the syrup to the egg mixture. Then return the mixture to the bain-marie and, stirring constantly, cook until it thickens. The ready mixture should hold on a raised-up spoon.
  4. Remove curd from the bain-marie, add butter and whisk until smooth. Keep lemon curd in the fridge for up to 1 week.
My tips and tricks
You can add curd to tarts, serve pancakes with it, use it as a cream for cakes, pour it over ice cream or cheesecake, or just eat the curd with a cup of hot black coffee when you want something sweet. But you might be surprised if I tell you that lemon curd can be used as a marinade for fresh salmon, or served as a sauce for smoked red fish. I don't like stereotypes, do you?

Maria Kalenska Gastronomy Blog | http://www.myodessacuisine.com/recipes/lemon-curd/