miércoles, 19 de junio de 2013

Home-made Lemon Curd

Français  Español

Yes! There are ten thousand recipes for Lemon Curd on the internet…I know…but anyway here is recipe number ten thousand and one :)

It would be an insult to explain you (you british and American people) what lemon curd is and what it’s for… so let’s go straight to the recipe :)

Ingredients (for 2 medium crystal jars)

. 4 lemons, or 2 oranges, or 5 limes, preferably organic

. 2 whole eggs + 4 egg yolks

. 200g of sugar

. 60 grams of unsalted butter, at room temperature and cut into small cubes


. Wash the lemon really well with a brush under water and zest with a grater. Only zest the yellow part of the skin, the white is too bitter.  We need to get two teaspoons (30 ml) of the zest. Set aside.

. Squeeze the lemons to get 160ml of juice. Pour in a strainer to make there are no seeds in the juice.

. Prepare a bain-marie. We need to make sure that the bottom of the recipient which will contain the lemon curd doesn’t touch the water; it has to be just on the top of it. I use a big pan for the water and a small one for the lemon curd.

. Whisk the juice, the whole eggs, the egg yolks and the sugar in a bowl until smooth. Add the butter cubes to the bowl, but don’t stir.

. Heat the water in the saucepan over low heat until it simmers (not boils). Pour the mixture in the small pan and place over the water. Stirring gently, but constantly, using a wooden spoon, cook until the curd has thickened and all of the butter has melted (10 minutes more or less). To test if the curd is thick enough, remove the spoon from the curd and check that it’s coated.

. Strain the curd over a bowl using a fine-mesh sieve and then stir in the zest. Pour in crystal jars, cover with plastic wrap pressed directly against the curd (to prevent a skin from forming) and chill for at least 3 hours.

Keep in the refrigerator for up to 3 days, or freeze for up to 1 month.


Personally I can't stop dipping a spoon in the jar each time I pass by the fridge! 

This time I used it to make lemon meringue pies, heaven in my mouth!

miércoles, 12 de junio de 2013

Getting the next post ready...

Français  Español

I haven't disappeared...it's just that it's difficult for me to cope with a "trilingual" blog :)!

It's taking me ages to upload a recipe!! So I decided to take it easy and do things when I could. 
I have to apologize as the Spanish and French version already have the new recipe published, I'll get started with the English one from tomorrow. 

The next dish will be a vegetarian "fraisier", a healthy version of the traditional French patisserie, good for the bum and the mouth :)

Last month we celebrated my birthday  with a  chocolate & mayonnaise layer cake ...yes, mayonnaise! A lovely recipe from El Rincón de Bea, absolutely scrummy, spongy and 200% chocolate!
All home-made, the cake, the cake pops, the banner and the tin boxes. We had lots of fun.
See you very soon!

Many thanks to our sweet Marina who was our model for the day

I hope you enjoyed it, bisous!