Yep, that’s it, the promised recipe from yesterday – lemon curd.
I believe it’s one of the easiest things you can make with lemons, it’s also one of the tastiest, because frankly speaking, there’s no much resistance you can put against a cream reach in texture, buttery and tangy at the same time, which goes wonderfully with almost anything.
Its beginings in the 19th century were slightly different from what we know today. It was nothing more than lemon acidulated cream, forming curds, which later were sepatated from the whey through a cheesecloth; it was originally used for a kind of lemon cheesecakes.
Nowadays, we have many different fruit curds, but the mixture of flavors, makes lemon curd one of my constant favourites.
With its fresh, fruity notes, it’s a really pleasant addition to wintry snacks.
The recipe is based on the version from http://whiteplate.blogspot.com
- juice from 4 lemons
- 1/2 cup of sugar
- 3 lightly beaten eggs
- 5 Tbs of butter, cut into little pieces
- grated zest from 1 lemon (optional)
Put all ingredients into a thick bottom pot and place it onto a small fire. Stirr constantly untill it thickens, but do not let it boil.
After that, strain the cream through sieve – it goes easily through, so no need to worry.
Put it into jars and keep refrigerated, remember though, that because the cream contains eggs, you shouldn’t store it for extended periods of time.