Lemon cream curd (Lemon curd)
Lemon curd is one of the classic custards that uses fruit juice, in this case lemon juice, instead of milk. It can be used with toast, as a filling in tarts, cakes, etc. The cream turns out to be quite dense, and after standing in the refrigerator gains a good structure. In addition, it has a very bright and cheerful color, which is very useful in damp and cold autumn.
Composition:
- lemon - 3 pieces
- sugar - 100 g.
- butter - 60 gr.
- yolks - 4 pcs.
Preparation of lemon curd:
Remove the zest from one or two lemons, being careful not to touch the white part.
Squeeze the juice from the lemons - about 120ml. It is believed that if you roll the lemon on the table beforehand, pressing it lightly, and then put it in the microwave for 15 seconds, you will get more juice.
Pour the lemon juice into a saucepan, put the zest, butter, sugar and yolks and stir everything together.
Heat the mixture over medium heat, stirring constantly with a whisk. After about 3-5 minutes, the cream will begin to thicken and bubbles will appear on the surface.
After about 3 to 5 minutes, the cream will begin to thicken and bubbles will appear on the surface.
Cook it for another 1-2 minutes, then remove the cream from the heat and strain to get rid of the zest.
Pour the finished curd into a jar, cover with food film so that it touches the surface of the cream (this will keep the surface from getting weathered and prevent a crust from forming) and cool completely.
Put the cream in the refrigerator overnight to "age" then use.
Bon appetit!"
