The lemon curd, also known as “lemon cheese,” is a cream with a distinct lemon flavor, very common in Britain where it is generally consumed at tea time with toast or scones.
For lemon lovers like me, this cream has a heavenly taste, and its consistency makes it even more pleasant to the palate.
I could easily eat it by the spoonful, but most of the time, I use it as an ingredient for other sweet preparations like cakes or cookies.
To prepare it, you need a few simple ingredients that are generally always available in the pantry, such as sugar, eggs, and butter. The only attention in preparing this cream is the choice of lemons, which must be strictly, in addition to being very fresh, UNtreated since both the juice and the zest are used.
Now take a minute to read the recipe and then…let’s cook and eat!!
See also
- Difficulty: Very easy
- Cost: Medium
- Cooking methods: Boiling
- Cuisine: Italian
Ingredients
- 1 cup sugar
- 2 lemons (juice + zest)
- 3 eggs
- 6 tbsp butter
- 1 pinch salt
Tools
- 1 Kitchen Scale
- 1 Whisk
- 1 Saucepan
- 1 Grater
- 1 Bowl
- 1 Plastic wrap
Steps
The lemon curd is prepared in a few simple steps and above all in very little time.
In a heavy-bottomed saucepan, gather the sugar and flavor it with the grated lemon zest. Also add the cracked eggs and mix well with a whisk.
When the sugar is completely blended with the eggs, add the filtered lemon juice and mix. Then move to the stove, add a pinch of salt, and let cook for a few minutes over moderate heat, continuing to stir with the whisk.
When it starts to simmer and the mixture begins to thicken, remove it from the heat and add the butter in pieces (a few at a time) and mix until fully absorbed.
The cream is ready when it can coat the back of a spoon dipped into it.
At this point, transfer the lemon curd into a clean container and let it cool covered with plastic wrap in contact.
Transfer the cream to the fridge for at least 3 hours before eating it by the spoonful, spreading it on bread, or using it for other preparations😉.
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