Lemon Curd
Votes: 2
Time: 20 min.
Complexity: easily
Quantity: 1 and 2/3 tbsp.
Complexity: easily
Quantity: 1 and 2/3 tbsp.
A delicate and velvety custard made with lemon juice and zest instead of milk. All ingredients are combined and simmered in a saucepan, even without a double boiler. It's incredibly simple. And the flavor is perfectly balanced and vibrant. Use lemon curd in cakes, pastries, and other desserts, or simply spread it on pancakes instead of jam. The custard can be refrigerated for several days.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 cup of sugar
- 1 tbsp. grated lemon zest + 0.5 tbsp. lemon juice (from 2-3 lemons)
- A pinch of salt
- 3 large eggs + 3 yolks
- 4 tbsp cold butter, cut into small pieces
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Recipes with similar ingredients: sugar, eggs, butter, lemon cream, lemon
Cooking the dish according to the recipe:
- In a medium bowl, combine the sugar, lemon zest, lemon juice, and salt. In a separate small bowl, whisk together all the eggs and yolks, then stir into the lemon mixture.
- Cook the mixture over medium heat, whisking constantly, until it thickens like pudding, 6-8 minutes. Remove from heat and whisk in the butter, a few pieces at a time, until smooth.
- Strain the cream through a fine-mesh sieve into a small bowl, pushing it through with a silicone spatula. Place plastic wrap directly on the surface of the cream to prevent a skin from forming. Refrigerate until the curd is completely set, at least 4 hours. Store for up to 5 days.
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