Creamy and zesty lemon curd
I wanted to tackle the challenge of macarons. Long story short, I only partly succeed, but in the process of reaching this half-failure, I made a full success. Namely, homemade creamy lemon curd. With scones. With brioche. Sandwiched between two meringues. The perfectly fresh and zesty treat for summer. Or winter. I had made it, it was mine. Miiiiine. My…preciouuus.
Precious creamy lemon curd:
- 3 eggs
- 150gr sugar
- 55gr butter
- 1 tablespoon finely grated lemon zest
- 3 lemons’ juices
Prepare a bain-marie. Once again, that is a lager container full of boiling water in which you plunge another smaller container used to softly cook fragile ingredients.
In the smaller container (I use two saucepans, personally), pour sugar, eggs and lemon juice. Whisking constantly, let it thicken. The longer you let it take, the thicker your final lemon curd. I’d say go for 30 minutes and you’ll be fine.
Taking the saucepan out of the bain-marie, add the diced butter and lemon zest to the preparation, always whisking thoroughly.
Once that’s done, you’ll just have to let it cool down. The curd will then solidify, so pour it down in any jar you have saved for such a noble purpose. It keeps well in the fridge, over a week at least.
Best served with: Scones and coffee.