Zazulete Ynn Anuca Romanta Ion
For lemon lovers, the lemon curd is comfort food, a piece of heaven. It is an easy, delightful recipe that you can enjoy in a variety of combinations, as filling for pies and pastry, for a special cake, or just as sitting alone in a corner, with your nose and spoon in the jar, as a selfish guilty pleasure. One of my favorite way to taste it is with salted crackers or even cured meats and aged cheese.
We are going to make this recipe in combination with the majestic Pavlova here, as topping, with the egg yolks we are putting aside, sprinkled with a little salt, after separating the whites.
If not for this combination, it is however best to cook the curd 24 hours before using or serving.
INGREDIENTS (for 400g lemon curd)
8 egg yolks
4 large lemons (or 5 medium): we need 250g lemon juice and the zest of 2 large lemons
a pinch of salt
Cut the butter in cubes.
Grate the lemon zest and squeeze them sunny babies for their juice. Put the sugar, the lemon juice and the egg yolks in a saucepan and whisk continuously on low heat for about 13 minutes, until it thickens. When bubbles are forming, remove from heat and continue whisking, then heat it again. It should have the consistency of cream when ready and this is when you add the lemon zest and whisk it for another minute.
Put aside and when hot, add the butter cubes and whisk them in until they melt.
Let cool and then refrigerate for 2 hours before serving. The curd will continue to thicken when cooling and sitting.
No matter what you use it for, tasting it with salted crackers or dried mini bagels is a must try.
Cover photo: Thao Uyen
A melting pot experience, in more than one way. Welcome to our Epicurean adventure!