Lemon Curd
A very smooth lemon cream to garnish your pies, cakes, cheesecakes or to simply enjoy on toast, a crepe or yogurt!
Ingredients
- 100 g lemon juice or 2 to 3 lemons
- 3 medium size eggs at room temperature
- 110 g granulated sugar dosage to adapt to your taste
- 1 cs cornstarch
- 30 g unsalted butter
Prepare in advance
- Squeeze the juice from the lemons and pour into a saucepan. Heat over low heat.
- Separately, whisk the eggs and sugar until the mixture lightens.
- In a small bowl, pour the cornstarch and mix with a little hot lemon juice (this prevents lumps).
- Pour the dissolved cornstarch onto the egg mixture while whisking, also adding the remaining hot lemon juice.
- Return everything to the saucepan and heat over low heat, whisking constantly for about 4 minutes. The mixture should thicken visibly. Keep whisking to prevent sticking.
- Once you have a smooth texture, turn off the heat and add the butter in pieces. Whisk one last time to smooth it out.
- Pour into a clean, dry jar and let cool before refrigerating.
Notes
Once cooled to room temperature, I advise you to store the lemon curd in an airtight container (clean and dry) at fridge during 1 to 2 weeks.