Lemon curd is a delicate custard made from lemon juice, eggs, butter, and sugar. It is used as a sauce/filler for pies, tarts, cakes, and pastries. And sometimes even as a stand-alone dessert. To me, lemon curd is one of the most powerful flavor combinations. Everything about it is perfect. A delicately smooth texture, acidity stirring the imagination, yet sufficiently balanced by the sweetness of the sugar, and an absolutely incredible lemon flavor. I guarantee that once you try it, you will never forget the experience.
3-4lemons(medium or 2-3 large ones, ~85 ml of lemon juice + zest)
100gbutter
pinchsalt
Instructions
In a saucepan, grate the zest of four lemons and squeeze out the juice, about 85 ml.
Add the sugar, 4 egg yolks and a pinch of salt to the saucepan. Whisk with a whisk until smooth.
Place a saucepan over medium heat, heat for 1-2 minutes, stirring constantly with a whisk. Add 100g of butter.
Cook over medium-low heat, stirring constantly, until the mixture thickens, about 7-8 minutes. Do not bring to a boil.
Strain the kurd through a fine sieve. Store the kurd in a jar with a tight fitting lid. Lemon curd can be stored in the refrigerator for up to 2 weeks.