Lemon cream (lemon curd). The freshness of lemon in a cream: an easy and quick recipe.
Simple ingredients for an amazing result. Lemon cream is of English origin, made with lemon juice and zest, egg yolks, sugar, butter, and corn starch. A milk-free cream with a fresh and intense lemon flavor. It has a bright yellow color, glossy, and a soft texture, making it a perfect base recipe for many uses. It can be used instead of jam and to fill cakes, tarts, etc. Naturally, there are various versions of it, this is a very simple recipe and it is prepared in a few minutes, you will be thrilled
A versatile and delicious dessert. Lemon cream (Lemon curd) is a classic dessert, perfect for filling tarts, cakes, and cream puffs. Its freshness and citrus taste make it ideal for the summer season, but it’s a dessert you can enjoy all year round.
To obtain a smooth and lump-free lemon cream, it’s important to follow some tips:
Use ingredients at room temperature
Sift the powders to avoid lumps.
Stir continuously during cooking.
Cook on low heat.
Cover the cream with a piece of cling film in contact to prevent a crust from forming.
Below are other creamy recipes:
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 10 Minutes
- Portions: 4 People
- Cooking methods: Stove
- Cuisine: English
- Seasonality: All Seasons
- Energy 335.61 (Kcal)
- Carbohydrates 40.87 (g) of which sugars 35.51 (g)
- Proteins 6.33 (g)
- Fat 17.20 (g) of which saturated 8.80 (g)of which unsaturated 8.43 (g)
- Fibers 1.00 (g)
- Sodium 18.21 (mg)
Indicative values for a portion of 144 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 3 lemons (juice and zest)
- 0.65 cup sugar
- 3 tbsp corn starch
- 2 tbsp water
- 2 tbsp butter
- 3 egg yolks
Tools
- Grater Manual Cheese Grater Ideal for Parmesan, Citrus, Lemon, Ginger, Chocolate, and Nutmeg Sharp Stainless Steel Dishwasher Safe TPR Handle & Protective Cover
- Saucepan
- Whisks
Steps lemon cream (Lemon curd)
Start by grating the lemon zest in the saucepan where we will make the cream
Squeeze the lemons with a citrus juicer. Add the lemon juice to the zest, along with corn starch and sugar, add the tablespoons of water, and stir until everything is combined. Put the saucepan on low heat, stirring with a hand whisk, for about 3 or 4 minutes until you get a thick and lump-free cream
At this point, add the yolks in one go and continue stirring over low heat. Let it cook for about 2 minutes, always stirring with a whisk
Turn off the heat, add the butter in pieces, stir and let it melt. The cream is ready, put it in a jar and let it cool in the fridge for at least 1 hour before using
Storage, tips for lemon cream (Lemon curd)
If you put the cream in an airtight jar, you can store it in the fridge for over 10 days. If you have problems with eggs, you can also omit them, it will still be delicious. It can be flavored with vanilla, cinnamon, or ginger. For a more indulgent version, you can add whipped cream or chopped dark chocolate.
