Lemon Curd is one of the most beloved recipes of this season. Its explosive taste makes it easy to combine with almost any fruit of the season and create a refreshing, sweet and pungent dessert at the same time.
It should be said that this recipe is one of those recipes that most fear to cook. That’s because there is always the probability of cooking the eggs while cooking the curd. With this very simple recipe this will not happen!
- Make sure to separate the egg whites from yolks.
- Cook the mixture on medium low heat and keep stirring continuously (this is the basic step most don’t follow and end up with cooked eggs).
- Strain the mixture in a sieve just for safety after you finish cooking the curd.
- If you still think you are not ready to cook this curd, use the water bath method. Place the cream in a bowl that endures the heat. Place this bowl in a boiling pot. Water should not touch the base of the bowl. This way you will have a gentle cook and the contact with the heat will not be immediate.
Method:
Beat together butter and sugar.
Add eggs and egg yolks and stir until creamy.
Add the lemon juice and zest and whisk everything together.
*Don’t worry if the mixture curdles, everything is good to go.
Pour the mixture in a saucepan and cook on medium low heat for about 10-12 minutes, stirring constantly with a silicon spatula or wooden spoon.
Lemon curd will be ready when it thickens and coats the back of the spatula/wooden spoon.
Pour the cooked curd in a bowl, covering the surface with plastic wrap (this prevents a skin from forming).
Allow to cool completely in the fridge before serving.
Photography by Eranda Janku
