Custard Lemon Cream
4 servings
15 minutes
Lemon curd is a delicate and fragrant dessert that comes from European culinary tradition. Its base is fresh lemons that give the curd a bright citrus flavor with a slight tartness, harmonizing with the sweetness of sugar and the softness of butter. This curd is perfect for filling pastries, cakes, and tarts or can be served on its own, garnished with mint and a slice of lemon. Its silky texture and refreshing taste make it a favorite treat in many countries. The secret to its preparation lies in carefully mixing the ingredients and controlling the temperature to achieve the perfect texture without curdling the eggs. Chilled lemon curd becomes even richer, revealing all the depth of flavors. This simple yet sophisticated treat delights both gourmets and lovers of light, refreshing desserts.
1
To prepare lemon cream, take: lemons, eggs, sugar, butter.
- Lemon: 2 pieces
- Chicken egg: 2 pieces
- Sugar: 100 g
- Butter: 40 g
2
Remove the zest from the lemons and squeeze the juice.
- Lemon: 2 pieces
3
Rub the zest with sugar.
- Lemon: 2 pieces
- Sugar: 100 g
4
Add eggs. Whisk.
- Chicken egg: 2 pieces
5
Pour the mixture into a pot. Add a piece of butter. Place it on low heat.
- Butter: 40 g
6
Heat slightly and add lemon juice. Cook until thickened (about 3-5 minutes), stirring constantly.
- Lemon: 2 pieces
7
Pour into jars or glasses. If your eggs have slightly curdled (which shouldn't happen since the recipe includes acid), strain the cream through a sieve or blend it.
8
Garnish with a slice of lemon and mint, or with crumbs of puff pastry.
- Lemon: 2 pieces
9
Put it in the refrigerator for two hours.
- Vanillin: pinch
