Lemon curd
From the one star french chef Patrick Asfaux
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Cooking time :
Total time :
Lemon curd is a lemon based British specialty which is used to garnish lemon pies or even used as a spread instead of marmalade.
Lemon curd recipe for about 10 small tarts or cocktail glasses :
- 130g butter
- 450g caster sugar
- 2 organic lemons
- 4 eggs (separated)
Progression
1) Grate the rind of the lemons, making sure not to catch the pith underneath.
2) Squeeze the lemons and strain the juice to get rid of the pips.
3) Put a bain-marie together (double boiler) and put your butter to melt slowly. Then, gradually add the sugar and egg yolks. Then, add the lemon juice and rind and whisk until it reaches the consistency of a cream.
4) Whisk the egg whites until stiff in a separate bowl and carefully fold them into the egg yolks mixture.
5) Finally, share your lemon curd into some cocktail glasses or small ceramic dishes, while still warm (important).
This recipe can be eaten warm or cold. To avoid all conflicting point of view with our British neighbors, I must admit that the traditional recipe contains more eggs and more sugar but I have to admit that to me, lemon curd is a dessert that is already too sweet.
2) Squeeze the lemons and strain the juice to get rid of the pips.
3) Put a bain-marie together (double boiler) and put your butter to melt slowly. Then, gradually add the sugar and egg yolks. Then, add the lemon juice and rind and whisk until it reaches the consistency of a cream.
4) Whisk the egg whites until stiff in a separate bowl and carefully fold them into the egg yolks mixture.
5) Finally, share your lemon curd into some cocktail glasses or small ceramic dishes, while still warm (important).
This recipe can be eaten warm or cold. To avoid all conflicting point of view with our British neighbors, I must admit that the traditional recipe contains more eggs and more sugar but I have to admit that to me, lemon curd is a dessert that is already too sweet.
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