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So, sometimes when I bake or cook something I have this same thought. Should I write about it? There are so many recipe sources out there (online, tv, magazines), that make me wonder if my readers need another lemon curd (for example) recipe.
I had that thought again, while making this lemon curd. Luckily the thought didn’t last long. So now, here it is. A simple, velvet and tangy lemon curd.
I used the juice and zest from real, organic, hand-picked lemons. Some of them were not so perfectly shaped and had spots, but I didn’t really care. They were all so fragrant with their amazing, unwaxed, yellow rind ready to be grated completely in order to give my dishes their nice sour and citrusy flavor.
Use this lemon curd to make an easy and delicious filling for tarts, cakes, and cookies. You can even eat it plain and straight out of the jar (like I do sometimes). Either way it will still taste amazing.
I am sure you have tried many lemon curd recipes, and there are tons of these out there but I just wanted to share my favorite one. I came to these proportions after trying a couple of recipes and based on my own taste this is the best one. Rich but not too buttery with a good balance of sweetness and tartness, and full of lemon flavor. This might become your favorite lemon curd as well!
- 2 eggs
- 2 egg yolks
- 150 g sugar
- 120 g freshly squeezed lemon juice (2-3 lemons)
- zest from one lemon
- 60 g butter cut into small pieces
- Put the eggs, the egg yolks, the sugar, the juice and the zest in a medium heatproof bowl and place the bowl over a saucepan of simmering water (double boiler).
- Whisking constantly, cook the mixture until it thickens (about 10 minutes). The mixture should leave a line on the back of a wooden spoon and if using a thermometer (I suggest doing so!!) the temperature should reach 170º F /75º C.
- Remove from the heat and stir in butter, one piece at a time, allowing each addition to melt before adding the next.
- Let cool and transfer the lemon curd to an airtight container. Keep it in the fridge for about 2 weeks.