Lemon curd !

Lemon curd !

AH! it’s so fresh and tase so good. It is often used as cake  filling  or in creams for desserts and cakes.

This is a large portion, but there is no problem to freeze leftovers. I will make some of my favorite cakes and desserts that contain lemon curd in the future and post the recipes.

Fresh Pressed lemon juice.

It will take 4 or 5 lemons to get enough juice.

Juice the lemons  and strain the juice free of stones. Measure the correct amount of juice for the cream.

This portion is about 475 grams lemon curd.

  • 3 egg yolks
  • 2 eggs
  • 240 gram sugar
  • 1 teaspoon corn starch
  • 85 gram unsalted butter
  • 1.25 dl fresh squeezed lemon juice.

Place sugar and corn starch in a saucepan and mix together.

Pour in the lemon juice and stir well.

Mix in the eggs .

Cut the butter into smaller pieces and put them in the saucepan.
Turn the heat on medium and whisk constantly. Bring to a simmer. Turn the heat down to low , whisk briskly  the cream until it thickens. It will takes about 3 – 4 minutes.

Pour the cream into a clean bowl and place plastic wrap directly on the surface cream to prevent skin from forming.
Keeps frsh in refrigerator for 5 days, can be freezed.

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By | 2011-01-18T18:03:13+00:00 januar 18th, 2011|Homemade from nature !, Icing|0 Comments

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