Lemon curd, or a sinful and delicious lemon cream that the British have invented to give us the possibility of endless breakfasts in the name of goodness. The lemon cream is dense, It has an intense yellow color and a wonderful aroma. In addition, It is quite sour that we do not think of a pound of butter and sugar needed to prepare: But make no mistake, lemon curd is calorie and smeared spoon on a biscuit or rusk will put you at peace with calories until dinner. The use but I prefer the lemon curd is another: added to the custard, whipped cream, mascarpone, is perfect filling for crepes, cakes, tiramisu or rolls or greedy for garnish delicious creams. Alone, It is the main ingredient of the wonderful LEMON PIE, or a stuffed tart with lemon cream and covered with Italian meringue. This is the second recipe for lemon curd you find here on the site, because a few years ago he has prepared lemon curd according to recipe by Luca Montersino. The main difference is in much greater quantities of both lemon juice or egg: This is more tart lemon curd (there is also less sugar) and I honestly prefer. That being said, just remember that the lemon curd is not a jam: It is a perishable cream that contains eggs (even if pasteurized) and butter and then be stored in the refrigerator and consumed within 7, maximum 10 days. Since it is very easy to prepare, do not make too liberal doses because you risk not to have time to finish it. Remember that lemons you use must be untreated, because you need both the juice, both zest. I prefer the variety Interdonato (Messina) and to Amalfi. And now I wish you good day as always!
LEMON CURD (English recipe)Print This
- 200 grams of high-quality butter
- 150 milliliters of organic lemon juice
- 20 grams of organic lemon zest
- 200 grams of granulated sugar until extra or icing sugar
- a large pinch of salt
- 120 grams of whole eggs (about two large eggs, but pesatele)
- 20 grams of egg yolks (about one yolk of one large egg, but weigh it)
Prepare the lemon curd is simple: do not be inhibited by the idea that your lemon curd can tear up while cooking, or it can be too much fluid because it is an easy recipe and without pitfalls. Place in a bowl the eggs and egg yolk (You have weighed them?), a pinch of salt and beat them with a fork until untie. You should not make an omelette, simply mix them. Wash carefully lemons, which must necessarily be organic, fresh and not processed because you have to use either the juice or zest.
Grate the zest of the lemons to obtain 20 grams, being careful not to grate the white part also of lemons, which would make the bitter lemon curd. Add zest of lemons to the egg.
Place in a casserole diced butter, the powdered sugar and lemon juice. Put the pan on the stove and cook over very low heat until the butter has not melted. Stir until the mixture is perfectly blended will. Pour the butter mixture over eggs, sugar and lemon, flush, pianissimo and stirring constantly with a whisk, to obtain a yellow liquid and homogenous.
Now comes the stage that everyone fears and, Instead, there must slightest worry: You need to cook the mixture obtained in a water bath, or put the pot in a pot with boiling water. The only thing you have to be careful, It is that water does not touch the bottom of the pan, otherwise the eggs may curdle. Remember that cooking in a water bath is an induction cooking, the steam that is formed in the pot containing boiling water heats the pan in which you are cooking the lemon curd. Cook the lemon curd in a water bath, stirring constantly, for 10-15 minutes or until the lemon curd is not polished, intense and dense yellow (remember that the lemon curd with cooling becomes more and more dense).
Pour the lemon curd in jars and let it cool. The lemon curd is preserved, tightly closed, Refrigerate for 7-10 days at most.
Use the lemon curd on biscuits, bread or biscuits, cracks stuffed with lemon curd and fresh fruit. You can use it to fill pastry shells or fill cakes, alone or mixed with cream, mascarpone and custard.