We say “If life gives you lime, make a lemonade”. Well, then if instead life gives you lemon, I say make lemon curd
This is a citrusy and smooth cream that goes really well with lots of things. In England it’s common to eat with scones, but it can be used as a filling for cakes, pies, with cookies, over toast or with fruits. I made this recipe to be the filling of a fruit tart (recipe will be here soon), as a dairy free alternative to the the usual pastry cream and I have to say that lots of people liked the combination of it with the fruits. Try it for yourself.
Lemon CurdAdapted from Joy of Baking
- 3 large eggs
- 3/4 cup (150 g) granulated white sugar
- 1/3 cup (80 ml) fresh lemon juice (2-3 lemons)
- 4 tbsp (56 g) unsalted butter, at room temperature
- 1 tbsp lemon zest
- In a heatproof bowl placed over a saucepan of simmering water, whisk together the eggs, sugar, and lemon juice until blended. Add the lemon zest and cook, stirring constantly (to prevent it from curdling), until the mixture becomes thick like a hollandaise sauce (approximately 10 minutes).
- Remove from heat and immediately pour through a fine strainer to remove any lumps and the lemon zest. Cut the butter into small pieces and whisk into the mixture until the butter has melted. Let it cool.
- The lemon curd will continue to thicken as it cools. Cover immediately with cling film (leaving no air between the film and the curd) so a skin doesn’t form. Refrigerate up to a week.
Yield: 1 1/2 cups (360 ml)