You really have to love the lemon taste in order to try this lemon curd. It can be an overpowering taste, but with the right combination, can bring freshness to your cookies. I took this recipe from Preppy Kitchen and I make just a third.
Lemon curd
Cooking time: 10 min
Cooling time: 2 hours
Difficulty: easy to medium
Ingredients
- 67 g of sugar
- 2 egg yolks
- zest from 2 small lemons
- 35 g of lemon juice
- 35 g of butter
Directions
- Choose pot with a thicker bottom, so that it won’t overheat and scramble your eggs.
- Mix the sugar with the lemon zest and let it sit for few min.
- Beat the egg yolks with the sugar mixture until it gets foamy.
- Stir in the lemon juice gradually.
- Put the pot on the lowest fire and mix continuously until the cream visibly thickens. The cream will bubble slightly or it will coat the back of a wooden spoon.
- Add the cold butter and mix it in.
- Put in a bowl, cover with plastic foil to touch the surface so that no film will form and cool for minimum 2 hours.
- Use in puff pastry, muffins or whatever you want.
