Lemon curd is an English-origin cream with a wonderful and intense lemon flavor. For those who enjoy the taste of lemon, this is the ideal cream to fill tarts, pastries, cakes, or can be enjoyed spread on toasted bread. To prepare this recipe, you’ll only need 10 minutes and the basic ingredients are yolks, sugar, lemon juice and zest, and butter. In this recipe, there’s a variation with the addition of whole eggs and cornstarch. After telling you this, all that’s left is for you to prepare a good dessert with this wonderful cream.
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 10 Minutes
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 7 oz sugar
- 5 oz eggs
- 1/2 cup butter
- 4 tbsps cornstarch
- 3 lemons, juice and grated zest of 1 lemon
- 2 oz egg yolks
Tools
- Small saucepan
- Whisk
- Strainer
Preparation
In a small saucepan, melt the butter, sugar, cornstarch, filtered lemon juice, and grated zest.
Beat the eggs plus the yolks and add them in a steady stream while stirring continuously.
It will only take a few minutes for the cream to thicken. To check if the cream is ready, do a spoon test: take some with a wooden spoon and if it doesn’t slide off, the cream is ready.
Strain the cream through a strainer to remove the grated zest and any lumps.
Cover with plastic wrap in direct contact with the cream and let it cool.
The lemon curd is ready!!
Advice
You can store the lemon curd in the refrigerator in a closed jar for about a week.
