“Fresh, delicious, and not too sweet! Silky soft! I love that bright color! “, commented some friends of mine, when I offered them this lemon curd with my home made japanese cheese cake. The paste is easy and simple to make, gluten-free and outrageously good! To sum up; the best lemon curd recipe I’ve ever tried. I grabbed it from my mother’s old recipe book. Since then, the book have disappeared to the world’s wind, but fortunately I had already copied the recipe. I call it chick paste, because of the lovely color of springtime.
This paste is extremely versatile, it is equally suitable for cake and pie fillings as for a french toast topping, or with youghurt etc.
Lemon sizes vary very much. In this recipe, the amount of lemon juice is fixed, so the paste composition will always remain the same excellent manner.
1,2 dl (1/2 cup) lemon juice (2-3 lemons)
2 teaspoons finely grated lemon zest
1,2 dl (1/2 cup) sugar
3 large eggs (at roomtemperature)
6 tablespoons butter
Whisk together juice, zest, sugar, and eggs in a saucepan. Stir in butter bites and cook over moderately low heat, whisking frequently, until curd is thick enough and the first bubble appears on the surface (this will take about 8-10 minutes).
Transfer lemon curd to a bowl and chill in a refrigerator (surface covered with a plastic wrap) until cold, at least for 1 hour.
That is it! 🙂