Gastronomixs

Lemon curd

This classic English fruit paste is thickened with egg, making it somewhat similar to a crème Anglaise or cremeux, but creamier and lighter. 

Lemon curd

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Ingredients

3

 

lemons

200

g

confectioner's sugar, white

115

g

butter

2

 

eggs

2

 

egg yolks

Preparation method

  • Wash the lemons well and grate the peels into a bowl.
  • Add the juice of the lemons, followed by the sugar and butter.
  • Beat the eggs and yolks and strain through a sieve into the rest of the ingredients.
  • Heat gently in a bain-marie until the mixture begins to thicken.
  • Pour into a warm, sterilised preserving jar and seal. Store in the refrigerator until ready to serve.

Serving suggestions

  • As a sauce for desserts with fresh fruit. Delicious with strawberries.
  • As part of a breakfast buffet.
  • As a finishing touch to pancakes or poffertjes.

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