Summer has definitely started here – temperatures go to 38 degrees Celsius (100 degrees F), and we are in need of any kind of refreshment, so few days ago I picked a huge load of lemons to make lemonade, raspberry lemonade and other refreshing lemon drinks with lot of ice we love to sip during high heat.
Since I had a little box of blueberries in my fridge I made these delicious scones for breakfast Blueberry Lime Scones, and since they go very well with lemon curd, so why not to make a one.
One word…YUMMY!
I was cooking the curd in stainless steel bowl placed over a saucepan of simmering water. This method helps prevent eggs from curdling which gives the curd those awful little pieces of cooked eggs.
- 4 lemons, zest and juice
- 200 g (1 cup, 7 oz) granulated sugar
- 100 g (1/2 cup, 3.5 oz) butter, cut into cubes
- 3 eggs
- 1 egg yolk
- In a large bowl, beat the eggs, egg yolk and sugar with an electric mixer, until fluffy. Slowly add butter and beat for 1 min. Mix in the lemon juice. The mixture will look curdled, but it will smooth out as it cooks.
- Sit the bowl over a pan of gently simmering water, making sure the water is not touching the bottom of the bowl. Leave to cook for 10-13 minutes, stirring every now and again, until the mixture is creamy and thick enough to coat the back of a spoon.
- Remove the curd from the heat; stir in the lemon zest.
- Transfer the curd to a bowl. Press plastic wrap on the surface of the lemon curd to keep a skin from forming and chill the curd in the refrigerator. The curd will thicken further as it cools. Covered tightly, it will keep in the refrigerator for a week and in the freezer for 2 months.
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