Lemon Curd

Revenue easy and delicious! O Lemon Curd it is a egg and lemon cream. It’s very tart, although it’s still sweet. It has a deliciously velvety texture and can be used as a jelly to spread on bread, toast, etc. It can be used as a filling for pies, topping for cakes, whatever your creativity dictates. I suggest using Sicilian lemon which is milder, but can be made with any lemon.

Ingredients:

• 3 eggs;
• 1/3 cup (tea) of lemon juice;
• 2/3 cup (tea) of sugar;
• 1 tablespoon of lemon zest.

I remove the skin from the yolk so there is no egg smell. Then I beat the eggs (yolk and white) with a wire whisk until foamy. Add the sugar and beat some more. Then I add the lemon juice. At this point it will look like it has cut, it’s normal.

Now put a pan with 2 inches of water on the fire. When small bubbles form, turn the heat to low and place the bowl with the ingredients on top of the pan. Stir vigorously with a whisk until it thickens, this may take about 10 minutes.

Off the heat, mix the lemon zest and 1 tablespoon of unsalted butter, stir well until everything is incorporated.

Cover with plastic wrap so that it touches the cream. This prevents that thin skin from forming on the surface. Take it to the fridge. This mixture lasts up to 10 days in the refrigerator. Makes 1 cup (tea) of lemon cream.

There are several recipes for Lemon Curd, most with much more butter, but I tested it with this proportion and immediately loved it, so I didn’t try others. I’ve also made it without butter and the difference is that it’s a little less thick, as the butter in the fridge hardens, but it was still good too.