Lemon curd is one of my favourite spreads and basic ingredients for crepes and other sweet treats. I found out about it while being in the UK. I am not sure whether you can find it in Greece but until I came to UK I had never heard of it before. Like marmalades and jams I don’t like the ready made ones as the preservatives ruin the taste of the fruits. For that reason I decided to make lemon curd and keep it in the fridge.
I found a few recipes online and again I decided to adjust them to my own preferences. I used less sugar, egg and butter as I wanted the lemon to cover their taste. The outcome was really good! I will definitely keep the recipe and make it again and again without changing a thing 🙂
Juice and zest from 4 organic lemons
150g caster sugar
1/4 tsp vanilla essence
In a heatproof bowl we beat the eggs until they are well combined. We add the sugar, lemon zest and juice and vanilla essence and we mix vigorously. Fill a deep pan with water and bring to boil. While it is boiling place the heatproof bowl in making sure it doesn’t touch the bottom of the pan. Add the butter and while it rests in the boiling water keep mixing the lemon curd for 10 – 15 minutes. We remove once the lemon curd starts to thicken. We let it aside to cool and we store in sterilised jars.
Enjoy with crepes, bread or use in any dessert recipe.
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