Here is a recipe for a delicious and tangy lemon cream that can be used as cake filling or on top of scones, cupcakes, muffins, tart, or cake.
Recipe for lemoncurd
Homemade lemon curd.
Here’s a recipe for a delicious and tangy lemon cream that can be used as a cake filling or on top of scones, cupcakes, muffins, tart, or cake.
Servings: Glass
Lemoncurd
Here is a recipe for a delicious and tangy lemon cream that can be used as cake filling or on top of scones, cupcakes, muffins, tart, or cake.
Ingredients
- 3 pcs. Lemon only the juice
- 200 gram Sugar
- 2 pcs. Egg
- 75 gram Unsalted butter
- 1 pcs. Lemon only the zest of 1 untreated/organic lemon
Instructions
- Grate the zest of 1 lemon. Use a small grater and be careful not to include the white part, as it is bitter. Save it for later.
- Squeeze the juice from the three lemons into a pot. Add sugar and eggs to the pot.
- Whisk the eggs into the lemon juice and sugar.
- Cut the butter into cubes and add it to the pot.
- Turn on the heat, I set it to 7 out of 14.
- Now you must whisk constantly and remember to move along the edges to avoid "scrambled eggs". Use a silicone spatula to get all the way out.
- Now the goal is to get the temperature up to between 80-82 degrees Celsius (176-180 degrees Fahrenheit) (not over, otherwise it will separate).
- Add the lemon zest and stir well.
- A curd should pull together when whisked.
- Put it in a sterilized glass jar and place it in the fridge.
- Then it sets and is ready for use.