At the beginning of 1800s lemon curd was made in a totally different manner than today, by curdling cream with lemon juice and then filtering. It was consumed at famous five o'clock teas by spreading on yeasted cookies.
Today it's used in products like cakes, tarts, mousse and ice cream.
A fully stocked pantry feeds your creativity and facilitates your kitchen life. With that in mind I am sharing the recipe for this rich taste that is ever present in my fridge of one citrus or another.
ingredients
- 100 ml lemon juice
- 4 tsp lemon zest
- 100 g sugar
- a pinch of salt
- 4 egg yolks, whisk
- 80 g butter
preparation
- Mix lemon juice, zest, sugar and salt in a small pot. Cook over medium heat till sugar dissolves.
- Whip in yolk, cook whisking constantly till slightly thickens.
- Add butter, keep cooking while whisking to a pudding consistency.
- Strain through a fine mesh sieve and fill hot curd into sterilized jars. Secure the lids. Leave them upside down to cool. Store in the fridge.
- 1 çbk = 1 çorba kaşığı = 1 table spoon = 15 ml
- 1 tsp = 1 tatlı kaşığı = 1 tea spoon = 5 ml
- 1 cup ~ 1 su bardağı = 1 cup = 240 ml
- measurements
- ps: can make this curd with orange, clementine, lime or pineapple juice.
- ps: prepare all the ingredients before starting to cook, if you don't stir constantly the sauce curdles.
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