Lemon Curd
Lemon curd is very popular in America and Britain. The recipe for the curd is simple, it is a kind of classic. It is used on toast, in various tarts, pastries, as an addition to cream, etc. Essentially, it is a custard based on fruit juice. This curd can be made using orange, mandarin, or grapefruit juice, but then the taste will not be as bright. You can mix lemon and orange juice and the curd will be less sour.
Lemons
3 pcs
Eggs
3 pcs
Sugar
3/4 cup
Butter
1/4 cup
To make lemon curd, remove the zest from one lemon (I used a fine grater). No need to chop it finely, as we will strain the curd later. Squeeze the juice from the lemons (I got 120 g).
To extract more juice from lemons, heat the lemons in the microwave for 10-15 minutes. They should be slightly warm to the touch, do not overheat! Disturbed lemon juice molecules will soften the pulp, making it easier to squeeze out the juice, and the membranes containing the juice will be easier to burst.
In a separate bowl, lightly beat the eggs.
If you want to make curd from 4, 5, or 6 lemons, use a simple ratio. For one lemon - 1 egg, 50 g sugar, and 20 g butter.
In a saucepan, combine sugar, zest, and lemon juice, mix well.
Place the saucepan on the stove, add butter, and heat the mixture over low heat until the butter is completely dissolved.
Then, gradually add the eggs to the saucepan. Cook over low heat until thickened, stirring constantly. It will gradually thicken, large bubbles will appear and burst immediately.
Remove the mixture from heat and strain through a sieve to remove the zest and egg lumps.
If you want a thicker curd, add 2-3 tbsp cornstarch at the beginning.
Pour the ready lemon curd into a suitable container, cover with plastic wrap (touching the surface of the curd) and let it cool.
Place the cooled curd in the refrigerator. I transferred the lemon curd to small jars for convenience and a nice presentation. The curd can be stored in the refrigerator for 2-3 weeks.
© Наталья Лиханова
(5/5)