Today, I have a little gem to share with you: the lemon curd ! 🍋✨ I know that some of you live in places where it's not so easy to find ready-made lemon curd, so I thought it would be great to give you a simple and delicious recipe.
In addition, this lemon curd is perfect not only for making my fabulous lemon curd ice cream , which is available in my ebook that reimagines classic pastries as Ninja Creami ice cream (you can find it in my latest ebook), but also for so many other delicious treats! How about spreading it on crepes, adding it to your yogurt, or even using it as a topping for fluffy cupcakes? The possibilities are endless!
Come on, put on your apron and follow me to make this lemon curd that will make your taste buds swoon!
Ingredients :
- 3 lemons (juice and zest)
- 150 g of sugar
- 3 eggs
- 100g of unsalted butter (cut into small pieces)
- 1 pinch of salt
Instructions :
- Prepare the lemons :
- Grate the zest of the lemons and squeeze the juice. You should get about 120 ml of lemon juice.
- Mix the ingredients :
- In a heatproof bowl, beat the eggs with the sugar, lemon juice, lemon zest and a pinch of salt.
- Cook the mixture :
- Place the bowl over a pan of simmering water (double boiler). Stir constantly for about 10-15 minutes, until the mixture thickens and coats the back of a spoon.
- Stir in the butter :
- Remove the bowl from the bain-marie. Stir in the pieces of butter until they are completely melted and the mixture is smooth.
- Filter (optional) :
- If you prefer an ultra-smooth texture, you can filter the lemon cream through a fine sieve to remove the zest.
- Keep :
- Pour the lemon curd into sterilized jars and let cool to room temperature. Then cover and refrigerate. The lemon curd will keep for about 1 to 2 weeks in the refrigerator.
Use :
In my lemon meringue pie flavored ice cream recipe available here.
Lemon curd is delicious spread on bread, as a topping for tarts and cakes, or as a base for creamy desserts. Enjoy!
