Lemon Curd
A tart, and still sweet spread that can be used in many different ways, even as a pie filling
Servings: 4 dl
Equipment
- Kettle
- whisk
- Cutting board
Ingredients
- 280 g of water
- 3 flush tbsp of cornstarch
- 50 g sugar
- 3 normal sizes lemons
- 50 g butter
- 3 egg yolks
Instructions
- Start by weighing up all your ingredients. separate the yolks from the whites, grate the zest of the lemons and squeeze out the juice.
- Mix the cornstarch with a bit of the water and the sugar in a bowl, just enough to make a paste.
- ädd the rest of the water to a kettle togeather with the zest of the lemon.
- Slowly heat the water until the zest has infused it.
- add the lemon juice to the cornstarch and sugar, mix it together and add it to the hot water
- continue to heat on medium heat until the mix starts to thicken. Remember to stir continuously not to burn the mix or to get lumps.
- When the mix starts to thicken add the butter one spoon at the time
- when all the butter is mixed in do the same with the yolks, one at a time.
- let the mix boil for one minute on medium heat.
- Add a bit of cold water in your sink to let the kettle cool of. This will prevent the afterburn effect.
Notes
Normally I like to add 1,5 dl of lemon juice if you like your curd to be sour you can add more. If you prefer a sweeter curd you can increase the sugar amount to 60 g, and at the same time opt for 1,5 dl of lemon juice.
It is important to get all ingredients ready before you start the heating process. This will allow you to stir continuously to prevent burning and lumps.
Be extra careful not to use to high heat at the end when adding the yolks. Egg yolks normally curdle at around 70 degrees, however when mixed with cornstarch they can handle temperatures just above boiling. So be sure to use lower temperatures and an extra bit of patients.