Lemon curd EN

 

I first tasted lemon curd when my husband and I traveled to England to visit my brother, who was studying in London at the time. I loved it! I brought my mom a jar !!

I didn't dare to do it for a long time. The first attempt was when my daughters were little. The first recipes I tried were only with egg yolks but I was not satisfied with the taste. The one I finally make is with whole eggs but it still didn't taste like the bought one ... it had a metallic taste. In one attempt I added a teaspoon vanilla extract and finally I got it !! It tastes perfect!


Ingredients:

Zest of 4 lemons

1 1/2 cup sugar (1 cup 240ml)

125g butter

4 large eggs

1/2 cup of lemon juice

1/8 teaspoon of salt

1 teaspoon vanilla extract


Put the sugar and the zest in a blender and beat them for about a minute so that the zest removes its oils.

Add the butter and blend to soften and mix well.

Continue beating, add the eggs one by one and finally the lemon juice and salt. It will turn into a liquid mixture. Transfer to a saucepan or a metal bowl which has to be on another saucepan with slightly boiling water (Bain Marie) and stir with a whisk until it thickens.

We will see that it coagulates but also with the spoon test (when we trace a line on the spoon with our finger, the cream should look thick).

Transfer the cream to jars and let it cool out of the fridge. Keep it in the fridge for about a month.