Lemon curd
Description
The dish is prepared without unnecessary complications. Lemon curd is a kind of very delicate lemon cream with universal uses—it can be eaten on its own, instead of jam, spread on bread, used in baking, or served with pancakes, fritters, and so on. This delicacy takes only about half an hour to prepare and requires no complicated ingredients, yet the result is outstanding. I highly recommend trying lemon curd—you will surely like it. The ready dessert can be served at the table.
Instructions
- 1
Step 1
Thoroughly wash our lemons.
- 2
Step 2
Grate the lemon zest on a fine grater.
- 3
Step 3
You should only grate the zest, avoiding the lemon's white pith layer. This is important!
- 4
Step 4
We squeeze the juice from the lemons and mix it with the zest.
- 5
Step 5
Add approximately 350 grams of powdered sugar to the same mixture.
- 6
Step 6
Mix until the powdered sugar dissolves, then add the butter cut into cubes and place over a water bath, that is, on a pot with boiling water.
- 7
Step 7
While the butter is melting, beat 4 eggs into a small bowl.
- 8
Step 8
Beat the eggs with a mixer.
- 9
Step 9
As soon as the butter melts, add the beaten eggs to the saucepan without removing it from the double boiler.
- 10
Step 10
Cook for another 20 minutes over a water bath, stirring regularly to prevent burning.
- 11
Step 11
Transfer the resulting lemon-colored chick mass into a sterilized jar.
- 12
Step 12
Seal the jar—and that's it, the lemon curd is ready. You can use it immediately (for example, spread it on toast), or store it in the refrigerator for about a month. Although we've never had it last that long—it always gets eaten right away :)