Lemon curd
a wonderfull recipe for an easy lemon curd- just do not leave the stove while you make this. I use it for my easy lemon curd cake or for a layered cake/ trifli. It is always a hit and you make 2 portions with this recipe- so easy. Everyone will also claim that lemon curd is difficult and you need to sepaarte this or that. If you stick to this recipe precisely- and as said - warm it up slowly and whisk- do not leave that pot. Then it will work.
Method
- 1
Step 1
Combine lemon juice, zest, sugar and eggs in a small saucepan. Whisk until well combined.
- 2
Step 2
Now add the cubed butter and turn on the pot at medium low. Whisk constantly as the butter melts.
- 3
Step 3
Keep whisking to avoid the eggs from curdling. After 6-8 minutes the mixture will slowly start to thickens and when white bubbles raise to the surface it is ready
- 4
Step 4
Remove the saucepan and transfer into 2 jam glasses with airtight lid. store in the fridge and use for the wonderfull desserts.
Good to know
This recipe is wonderfully meditative- you can do nothing else than concentrate on whisking. If you make sure the butter is at room temperature it helps melt without eggs cuddling.
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