Lemon curd or crème de citron or lemon cream, simply delicious, this recipe is from the famous pastry chef P. Hermé. Fruit curd is an Anglo-Saxon dessert made with lemons, limes, oranges, or raspberries with egg yolks, butter, and citrus zest, all cooked on low heat until thickened. In some cases, butter or milk, flour or starch are added. Traditionally, it is served with scones at tea time and to fill cakes and cookies. Lemon curd is also famous for the Lemon Meringue Pie, a tart with lemon curd and meringue. This recipe is naturally gluten-free and can also be made lactose-free.
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Cooking methods: Stovetop, Double Boiler
- Cuisine: English
- Seasonality: Autumn, Winter, Spring, Summer
Ingredients
- 2 eggs
- 3 lemons (3.4 fl oz of juice)
- 1/2 cup butter
- 3/4 cup sugar
Tools
- 1 Pot
- 1 Bowl
- 1 Grater
Steps
In a bowl, mix the sugar with the eggs and lemon juice using a whisk.
Add the zest of the lemons previously washed and dried.
Cook in a double boiler over medium heat.
The mixture should reach a temperature of 180°F.
It will be ready when it coats the back of a spoon.
Remove from heat. Add the butter and blend with a mixer to obtain a smooth and velvety cream.
Use immediately or pour into previously sterilized jars and store in the fridge for a week.
ATTENTION: consult the Italian Celiac Association handbook and carefully read the ingredients to ensure they are gluten-free.
For all information on pasteurization and preservation, consult the Guidelines for the correct preparation of food preserves at home.
Advice
It keeps in the refrigerator for a week or in the freezer for 1 month.
FAQ (Questions and Answers)
Can this recipe be made lactose-free?
Yes, you can make lemon curd with lactose-free or plant-based butter like margarine, or coconut oil with the same quantities.
Can I use other citrus fruits?
Yes, it is possible to prepare it with oranges (recipe), mixed citrus fruits (recipe), and mandarin (recipe).
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