I had three gems lying around and needed to use them, as you know, throwing them away is never an option! Of course, only if it’s damaged, right?
I remembered the lemon curdthat famous cream made with egg yolks and Sicilian lemon (made with other fruits too). Yes, I know Yes, I know… the first contact wasn’t very good.
This time some factors favored it. I only used Sicilian lemon and no Tahiti. As you know, Sicilian is much more aromatic and less sour than ours. lemon. And the conversation was different! Can I call now lemon curd of compadi!
Sour-sweet Sour-sweet, but being that biting thing. Aromatic, creamy and doesn’t taste like yolk, okay?
Eating it pure is already excellent, as a filling for a tartelette or cake it would be great. Um… cupcake too. But it’s that old story, you have to like acidic/sour dishes.
Lemon Curd: Lemon Cream
Makes: 250 mL
- 3 excited
- 75 mL lemon juice (about 2 lemons)
- 86-110 g crystal Sugar (6-8 tablespoons)
- 30 g butter without salt (melted)
- Zest of lemon peel
1 cup: 250mL | 1 tablespoon: 15mL.
- Beat the egg yolks with the sugar (the final amount may vary, I started with 86g) until it becomes a very homogeneous cream. Add the lemon juice and zest, heat over low heat. Stir constantly and be careful with the temperature so it doesn’t turn into an egg yolk omelet.
- The cream will change color, it will become yellower and thicker but fluid, add the melted butter to it. Continue stirring until it thickens slightly. Try it. At this point, I added another 21g of sugar (1.5 tablespoons) to adjust my taste. Put more or less according to yours, it must be fixed while still hot. The cream should be able to coat the back of a spoon without running off.
- Then, pass it through a sieve while it is still hot. Using a spoon/spatula, press down, leaving a thick paste (basically the zest and solids of the yolk).
- When it cools, the curd will become thicker. Store in refrigerator.
