Lemon curd (also known as lemon cheese) is a very fragrant Anglo-Saxon lemon cream with a very bright color, in reality it is a cross between a cream and a jam, I assure you that it is very good.
Lemon curd is generally served at tea time or at breakfast to accompany muffins, scones, or simply to spread it on bread.
Well, this weekend I was feeling very British and I decided to prepare a different breakfast for my love ... keep 10 days in the fridge, it disappeared in just 2 days! My mom ate it in spoonfuls ° _ °
How to make lemon curd
Wash the lemons, grate the zest very finely and put it together with the filtered juice.
In a thick-bottomed saucepan, melt the butter in a bain-marie; in a bowl, whisk the eggs with the sugar.
As soon as the butter is melted, add the beaten egg.
Immediately after, add the lemon juice together with the zest and mix with a wooden spoon.
Continue cooking in a bain-marie for about ten minutes, stirring constantly, and add a tablespoon of sifted potato starch if you prefer a thicker lemon curd.
Continue cooking the lemon curd until the cream has started to thicken forming a denser layer.
As soon as the lemon curd is ready, sterilize the glass jar (putting it without the cap for 10 minutes in the oven at 100 ° C, or for 2 minutes in the microwave, or in a pot in boiling water for 30 minutes) and slowly pour the cream inside.
Turn the jar upside down and allow to cool.
Once cooled, keep the lemon curd in the fridge: it can be kept for about ten days.