Lemon Curd
Von Claudia am Aug 5, 2010 | In Süßes, Fool for photos, In English, Nachtisch, Landleben | 13 Feedbacks »
Lemon Curd is known in Germany only by anglophil people. I discovered it during my 12 week certificate course at Ballymaloe Cookery School in Ireland.
This tangy and deliscious lemon spread doesn't take much time to make. It's very versatile, too: You can make it a filling for sponges, cupcakes or spread it onto meringues - or simply fresh bread.
Here's the recipe. It differs from the recipe in New Larousse Gastronomique: it has more egg and more lemon - I think that's why it has such a beautiful colour and a very lemony taste as well.
Makes 2 x 200ml (7fl oz) jars
2 ozs (50g) butter
4 ozs (110g) caster sugar
grated zest and juice of 2 lemons
2 eggs and 1 egg yolk whisked (preferably organic eggs!)
Melt the butter on a very low heat. Add the caster sugar, lemon zest and juice and then
add the whisked eggs. Stir carefully over a gentle heat with a straight ended wooden
spatula until the mixture coats the back it. Remove from the heat and pour into a bowl
or sterilized jar (it'll thicken as it cools.)
Cover when cold and keep in the fridge.
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13 Kommentare





thank you for mentioning our book!
You may also find the recipe for lemon curd in our youtube channel:
http://www.youtube.com/watch?v=rUwxd_KYO3c
In case you wish to know more about our publications, prizes & videos, you can always visit our facebook fan page: http://facebook.com/laroussecuisine
and twitter profile: http://twitter.com/laroussecuisine
Best regards
Larousse Cuisine


bin gerade über Deinen Blog gestolpert...gefällt mir total gut - gratuliere!!
..und die leckeren Sachen
Lemon-Curd Rezept ist schon ausgedruckt, vielen Dank!
Werd öfter mal reinschauen!

Btw just wanted to know if there is any substitute for eggs..just in case if I wanted to make this for Vegetarians in the family !






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