Thick creamy lemon curd that zings on the tongue. It's a great accompaniment to sweet desserts because the tartness complements the sweetness very well. Lemon curd is surprisingly easy to make and despite it's unappealing name it's actually more of a custard. I like to use it in meringue pies, swiss rolls and other baked goods that are crammed with creamy goodness. Yum Yum.
Thick and Creamy Lemon Curd Recipe
Adapted from David Lebovitz's Improved Lemon Curd
Yields 240g (1 cup)
Ingredients:
- 3 egg yolks
- 1 whole egg
- 100 g sugar
- 125 ml freshly squeezed lemon juice
- zest of 1 lemon
- 70 g butter, cubed
Method:
- In a small saucepan whisk all the eggs. Add the sugar, lemon juice and zest and mix until the consistency turns creamy.
- Place the saucepan on medium heat. Stir continuously with a wooden spoon.
- Add the apples and mix well. Let the mixture bubble gently for a few minutes (more or less depending on your preferred apple consistency). Add flour and mix well. Remove from heat and allow to cool down.
- The lemon curd should stick to the back of the spoon, this takes about 8 minutes. Remove the saucepan from heat. Stir in the butter, cube by cube until all the butter has been incorporated.
- Strain or blend to get a luscious, smooth curd. I chose not to do that, as I don't mind the texture of lemon zest. Store in the fridge, in an airtight container up to 7 days.
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