Lemon Curd, originally from England, is a nice lemony cream that can be used as spread or topping to give a great fresh finish to your desserts.
Peel ½ lemon and cut 2 lemons in half
Juice the lemons
Strain the juice into a small saucepan
Add the lemon peels and 60g of sugar
Place the saucepan over low heat and add 80g of butter. Whisk until the butter melts and let it infuse for 1m
Separate 1 egg and 1 egg yolk in a bowl
Strain the lemon peel out of the juice and sugar mixture
Place over very low heat. Add the egg and egg yolk, whisking constantly until it thickens. You can use a water bath for this process
Strain it into a cup or container and cover with cling film, pressing it against the surface. The lemon curd is ready
Enjoy this lemony treat!
Yield 1½ cups