Lemon curd
A British spread made with egg yolks, sugar, butter lemon zest, and juice. It does not necessarily have to be made from lemons, you can also use other citrus fruits such as limes, oranges, and tangerines. However, the lemon-flavored spread is one of the classics and is also quite tasty and can be eaten with toast, cookies, pancakes, and waffles. It is also an ideal cake-cream to spread generously between cake layers. This recipe originated around the 19th century when it was prepared in small quantities for tea drinking. Nowadays, when the storage conditions have improved, it is possible to store this spread and use it for a longer period. Currently, you can get lemon curd from the local supermarket, but it mostly contains preservatives.
Level: Medium
Quantity: 400 ml
Ingredients:
200 g of sugar
100 ml of freshly squeezed lemon juice
6 egg yolks
Grated zest of 3 lemons
125 g cold butter, chopped
Preparation:
1. Separate the egg yolks in a thick-bottomed cooking pot, add sugar to the mixture and lightly whip.
2. Grate the lemon peel so that the white part comes as little as possible
3. Squeeze 100 ml of juice from the grated lemons
4. Add the grated lemon peel and juice to the mixture of egg yolks and sugar and heat the mixture over medium heat, s tirring constantly with a whisk, until the mixture thickens and slightly sticks to the spoon and does not flow off so easily.
5. Remove the mixture from the stove, cut the cold butter into pieces to melt it more easily, and add to the egg, sugar, and lemon mixture and mix until smooth. The finished lemon curd becomes slightly thicker and has a beautiful golden yellow color.
6. Pour the lemon curd through a fine sieve and divide it into clean jars.
Serve as you like, e.g. with pancakes and strawberries
Done!!
