Full video here https://youtu.be/Dd-b63IMSEk
INGREDIENTS for 300g lemon curd:
▪️ 100 ml lemon juice (2 lemons)
▪️ 10-15g lemon zest (2 lemons)
▪️ 3 eggs
▪️ 110g sugar
▪️ 90g unsalted butter
▪️ pinch of salt
Beat the eggs slightly using a whisk. Add sugar. And mix a little with a whisk until the sugar dissolves a bit.
Add lemon zest, butter at room temperature and a little bit of sea salt.
Fill a small saucepan with couple of inches of water. Bring water to a boil, turn the heat down to low and place the bowl with the egg-lemon mixture on top.
Using a whisk, gently stir the mixture without letting it boil or burn. Otherwise you’ll end up with lemon flavoured sweet scrambled eggs.
Continue stirring until thick. You can check the temperature. It should reach 175-184℉ / 80-84℃. Or use a wooden spoon. Swipe with your finger. If there is a clear trace left — you’re done!
It’s better to strain the final mixture to remove any bits of zest, any clumbs etc.
I also prefer to chill the cream right away using an ice bath to prevent skin forming. Place the bowl of curd over the bowl of ice and let it cool completely, stirring constantly.
Then pour the curd into a jar and store refrigerated. The cream will thicken after being refrigerated. It will keep in the fridge for 1 week or can be frozen for up to 3 months.
Lemon curd is perfect for toasts, pancakes, muffins, scones, layer cakes and so much more.
Or you can eat it with a spoon!
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How to make the best LEMON CURD | lemon cream for toasts, muffins, layer cakes, cupcakes, macarons, tarts etc | easy recipe
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