Lemon Curd information
Prep. Time 5‘ Cooking Time 10‘ Yields 1 jar
Ingredients
- 150 g sugar
- 1 pinch of salt
- 6 egg yolks
- Zest of 1 orange, 1 lemon, and 1 tangerine
- 100 g mixed fresh juice, orange, lemon, tangerine
- 125 g cold butter, cut into cubes
Instructions
- Mix the zest and sugar very well until the sugar becomes moist. You can also put the zest and sugar in a blender to extract all the aroma from the citrus peel.
- Separate the egg yolks from the whites.
- Place the egg yolks in a small saucepan with a thick base.
- Use a wire whisk to beat the egg yolks well until they break completely
- Add the sugar, mixing well to dilute the egg mixture and slightly melt the sugar.
- The mixture should lighten in color after beating..
- Add the juice to the egg yolks and mix.
- Place the cream over low heat and stir constantly. Wait for about 8-10 minutes until it thickens and the consistency becomes thick.
- Once the first bubbles appear on the surface, it is ready.
- Remove from the heat and add the cold butter cubes.
- Stir with a spatula until the butter melts and the cream is homogenized.
- For a smoother result and velvety cream, strain the cream through a fine sieve.
- The lemon curd cream is liquid while warm, but it will thicken as it cools.
- Store in a sterilized jar in the refrigerator for 10 days or in the freezer for up to 3 months.
Enjoy!
Source: Argiro Barbarigou
