Today, I have a little nugget to share with you: the lemon curd ! 🍋✨ I know 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 which revisits the pastry classics in a Ninja Creami ice cream version which you can find in my latest e-book, but also for many other delights! How about a spread on pancakes, an addition to your yogurts or even a topping for moist cupcakes? The possibilities are endless!
Come on, put on your apron and follow me to make this lemon curd that will delight your taste buds!
Ingredients :
- 3 lemons (juice and zest)
- 150 g of sugar
- 3 eggs
- 100 g 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 120ml of lemon juice.
- Mix the ingredients :
- In a heatproof bowl, beat the eggs with the sugar, lemon juice, lemon zest and 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.
- Add the butter :
- Remove the bowl from the water bath. Stir in the butter pieces until completely melted and the mixture is smooth.
- Filter (optional) :
- If you prefer an ultra-smooth texture, you can strain the lemon curd 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 flavor ice cream recipe available here.
Lemon cream is delicious spread on bread, as a topping for pies, cakes or as a base for creamy desserts. Enjoy!
