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Lemon Curd
An English classic. A tangy lemon cream can be used as an accessory, as a spread and as cake filling.
Ingredients
- 3 lemons, juice and peel of
- 3 eggs
- 150 g (5 oz) sugar
- 60 g (2 oz) butter, diced
Directions
Add sugar, lemon juice and eggs in a saucepan.
Heat on medium heat until it becomes creamy.
When it's creamy take it off the heat.
Add the peel and butter.
Stir until the butter has melted.
Store in a glass in the refrigerator.
Notes
Lemon curd is an egg-based cream, so you can get a sense of the recipe by looking at my egg cream article. However, there is no cream in a lemon curd. Which is quite a difference:-S
