Lemon Curd (Lemon Cream)
10 servings
105 minutes
Lemon curd is a delicate, velvety cream with a delightful sweet-tart note that has won the hearts of chefs worldwide. This dessert sauce hails from France and has long been an integral part of refined European cuisine. With its rich citrus aroma and silky texture, it is perfect for fillings, soaking, and standalone dessert enjoyment. Lemon curd can be used as a cream for cakes and pastries or served with toast, pancakes, or fresh berries. Its tangy flavor complements sweet dishes beautifully, creating an exquisite contrast. The preparation process is simple but requires attention: eggs with sugar and lemon juice are combined into a homogeneous mass that thickens over heat with the addition of butter to become a smooth, fragrant cream.
1
Remove the zest from 1-2 lemons and mix it with sugar (I took the zest of two lemons because I like a more pronounced and sour lemon flavor).
- Lemon: 4 pieces
- Sugar: 1 glass
2
Squeeze juice from lemons, add to sugar with zest and mix.
- Lemon: 4 pieces
3
Whisk the eggs gently. The yolk and white should mix well, but not more.
- Chicken egg: 4 pieces
4
Add the eggs to the lemon-sugar mixture and let it sit for 20-30 minutes.
- Chicken egg: 4 pieces
5
After 20-30 minutes, strain the cream through a sieve, pour it into a saucepan, add butter, and cook over medium heat, stirring constantly until the curd thickens (I didn't strain it because I love lemon zest).
- Butter: 50 g
6
Once the kurd cools down, divide it into jars.