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
Preparation. 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!