Home » Lemon curd and brioche bread

Lemon curd and brioche bread

by Ada Parisi
5 min read

Lemon curd. Be careful because it is addictive. I'm not crazy about lemon cakes. I really like the salty aroma of lemon how little I like cakes: jams, cakes, creme, ice cream, I prefer them to other tastes. But I did the lemon curd, following the recipe by Luca Montersino, and since I did everything changed and I became ' addicted ' lemon curd. Is, Since the cream is delicious, We wanted something equally delicious to accompany him worthily at breakfast or afternoon tea or midnight snack… Here is the brioche bread, did a a sugar rush in more (put 50 grams) than the recipe I found on ‘basics‘, to make it sweeter.

Ingredients for two medium-sized lemon curd pots:

  • 60 grams of juice of lemons from Sorrento or other absolutely fresh lemons, healthy and untreated
  • 200 grams of butter
  • an egg yolk
  • a whole egg
  • 10 grams of grated lemon peel
  • 250 grams of powdered sugar
  • for the brioche make recipe ‘basics‘ leading to 50 grams per dose of sugar

Untie the whole egg and egg yolk in a Bowl by banging them with a fork and add the grated lemon rind.

Put the butter in a saucepan, lemon juice and powdered sugar and, stirring with a whisk, mix and bring to a boil. Then remove the pot from the heat and add the egg mixture and lemon zest.

Put the whole thing to bake in a water bath for 15 minutes, mixing it occasionally with a whisk, until the mixture turns yellow, shiny and it thickens. Pour in jars and allow it to cool.

Lemon curd is kept refrigerated and should be eaten within a week. Enjoy it with the brioche or, If you don't want to prepare it (but do it, do it is yummy!!!) with Melba toast, the toast, cookies, a plum cake.

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Nicola V. 12 March 2019 - 16:59

As sostituiresti oily butter mass?

Ada Parisi 12 March 2019 - 17:04

Hi Nicola, honestly the only way I can think of is to use a thickener, as cornstarch. That mix yolks and sugar, Then dissolve the cornstarch in the lemon juice, add the mixture of egg yolks and sugar and zest and thicken it all with patience in a water bath. I can not tell the exact amount of cornstarch in relation to the liquid, you should go a little’ attempts. I do not know if I have been of help. ADA

Erica Of Paul July 8, 2013 - 10:17

I would say a breakfast with all the trimmings!!!! Brava Ada, As always….. ;)

Sicilians creative in the kitchen July 8, 2013 - 18:52

:-) Too bad you can't eat like that every day…

Kenneth Kapasi July 8, 2013 - 10:07

I am going to add some fresh mint to this curd recipe and let you know how it goes this is a wonderful alternative to store bought preserves .Good work Ada!

Sicilians creative in the kitchen July 8, 2013 - 18:50

Sounds good Kenneth!

Adele July 8, 2013 - 10:01

ADA I confess that I've never prepared lemon curd…Maybe it's time also because I have the diamond untreated lemons (Calabria) been to? I'll let you know ! good always

Sicilians creative in the kitchen July 8, 2013 - 18:46

Sure I know them! You have to make it absolutely, will be yummy! And then once you do make a pastry and put it in pastries topped with fresh fruit!


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