Acidic and not too sweet, an all-time favorite! Everyone loves a lemon tart and this is a lemon curd without gelatin, it requires a bit of patience but is extremely worth it!
Cut 200g of butter into cubes. Place in refrigerator to chill
Crack 4 eggs
Add the zest of 4 lemons to a saucepan
Squeeze the juice from the lemons into the saucepan
Add 160g of white sugar
Add the eggs to the saucepan and whisk to combine
Cook over medium-low heat. Stir constantly with a rubber spatula to avoid lumps until the curd thickens
Transfer the cubed butter to a large bowl
Strain the hot mixture over the chilled butter cubes
Whisk until the butter is melted and completely incorporated. Transfer to another container
Cover with cling film, pressing it against the surface of the curd to prevent skin formation
Allow it to cool down and place it in the refrigerator for 3h to set. The lemon curd is ready
Enjoy using it to fill tarts, éclairs or to spread over crackers!
Yield 500 g