Our niece had just one wish for her Christmas gift – a jar of our lemon curd. That made us glad because it’s easy to make and tastes heavenly. Our ingredients resulted in approximately a pint of lemon curd – that’s quite British, isn’t it?
Here’s what you need (here’s what we had)
- 1 or 2 juicy lemons
- 3 large eggs
- 150 grams (2/3 cup) of sugar
- 100 grams (1/2 cup) unflavored butter
Here’s how you do it
Wash the room temperature lemons under hot water before juicing. Room temperature guarantees you the maximum amount of juice. When the lemons are clean, it’s time to milk ’em good. When finished, you should have approximately 1dl of lemon juice. That’s about 0.4-0.5 cups. Don’t throw away the peels yet – you have to grate yourself a tablespoon of lemon zest.
Grab a small to medium sized saucepan and boil a few inches of water.
Take a heat-resistant glass bowl and mix eggs, sugar and lemon juice. Hold your bowl over the boiling water so the two won’t touch. Lightly whisk the mixture over medium heat until it starts to thicken. That usually takes around 10 minutes. If you happen to be a proud owner of a universal kitchen thermometer, you should go for 71-72 degrees Celsius (161 degrees Fahrenheit).
Remove the saucepan from the stove. If necessary, strain the curd into another bowl. Mix your lemon curd with room temperature butter and lemon zest. Congrats, you’re pretty much done!
And the final step before eating – pour your curd into a sterilized jar. Your dessert should be good to eat for about few weeks. Sloth usually manages to deplete its reserves in few days ?.
Here are some suggestions for serving the meal
Sloth thinks the best method of consumption is to dig into your fresh lemon curd with the biggest spoon you can find. For more sophisticated approach have a look at Cookinglight.com.
So remember, when life gives you lemons, just grab some sugar, eggs and butter and make yourself a nice jar of incredibly delicious lemon curd.