Lemon Kerd
3 servings
120 minutes
Lemon curd is a delicate and silky cream with a bright citrus flavor that originates from traditional British cuisine. Its history dates back to the Victorian era when lemon curd was used as a filling for pies, tarts, and toast. This delightful dessert features a refreshing tartness and sweetness harmoniously intertwined thanks to butter and sugar. Light, velvety, and aromatic, it pairs perfectly with baked goods, ice cream, and even cheese desserts. Lemon curd is prepared in a water bath to help maintain its smooth texture and rich flavor. After cooling, it thickens and becomes a wonderful addition to breakfast or tea time. One of the most elegant ways to enjoy the freshness of lemon!
1
Put water to heat for the water bath.
2
Grate the yellow zest of two out of three lemons using a fine grater. It is very important to only remove the yellow layer, avoiding the more bitter white layer underneath.
- Lemon: 3 pieces
3
Squeeze the juice from all the lemons. Mix the zest with the lemon juice.
- Lemon: 3 pieces
- Lemon zest: 2 tablespoons
4
Prepare a water bath and place butter in a glass bowl (heated from below by boiling water, not touching the bottom of the bowl) to melt it.
- Butter: 75 g
5
Mix the eggs with sugar well and beat (preferably in a blender).
- Sugar: 170 g
- Chicken egg: 3 pieces
6
Add whipped eggs with sugar to the melted butter in a water bath. Stir. Cook this mixture in a water bath for 15-20 minutes, stirring every 5 minutes with a whisk, until slightly thickened.
- Sugar: 170 g
- Chicken egg: 3 pieces
- Butter: 75 g
7
Pour lemon juice mixed with zest into the slightly thickened mass. Stir. Cook in a water bath for another 20-25 minutes, stirring every 5-10 minutes, until the mass thickens. Be patient! The mass thickens only at the end. If you overcook in the water bath, nothing terrible will happen! Check the consistency of the mass — when ready, it should resemble a light, low-fat yogurt (i.e., the traces from whisking will not disappear immediately like in water, but after 2-3 seconds).
- Lemon: 3 pieces
- Lemon zest: 2 tablespoons
8
Pour the resulting mass into another container and let it cool. Then chill in the refrigerator (1-2 hours) to set the thickness. In principle, it can be eaten warm, but it becomes truly thick after cooling.