Many questions I get are about lemon curd and how to succeed. I love lemon curd! It is a really refreshing and good cream that can really spice up any pastry with its sweet and sour taste. There are a plethora of different ways to make lemon curd. The original is made only on egg yolks, powdered sugar, lemon juice, lemon zest and a click of butter. However, it can be difficult to get to the right consistency with that recipe if you are an above lemon curd cooker.
To make it easier for you at home, I have devised an alternative recipe for lemon curd that you can be sure of giving you a sufficiently thick and creamy lemon curd each time.
The recipe gives about 4 dl of lemon curd.
5 egg yolks from large eggs
2 whole large eggs
grated peel from 1 lemon
110 ml lemon juice = juice from about 3 lemons
1 dl powdered sugar
50 g cold butter
Put egg yolks, eggs, grated lemon zest, lemon juice and powdered sugar in a heat-resistant bowl or bowl. The fastest and easiest is to use a metal bowl as it conducts heat much better than a glass bowl.
Pour about 1 cup of water into a saucepan. Let the water simmer on medium heat with the bowl placed on the pan opening. It is important that the water boils and does not boil for it to be a lovely cream and not the scrambled eggs. Stir constantly, about 5 minutes, until the cream thickens and has the same texture as a bearnaise sauce.
Remove the bowl from the heat. Cut the butter into pieces and stir it into the hot lemon curd until it melts completely. The butter both makes the lemon curd cool quickly, breaks off the acidity in a good way and gives the curd a really nice glossy finish.
Pour the curd into an airtight jar and allow to cool before putting on the lid and place in the refrigerator to cool completely, for at least 1 hour.