John Myers
Lemon Curd – English Lemon Cream
The perfect lemon curd – english lemon cream recipe with a picture and simple step-by-step instructions.
- 3 Pc. Lemons
- 0,5 packet Citroback or 2 teaspoons of fresh lemon zest
- 75 g Butter
- 200 g Sugar
- 3 Pc. Eggs
- 1 shot Cointreau or Cognac
- Squeeze the lemons and measure out about 150 ml of juice. If you use organic lemons, you can rub the peel finely beforehand, otherwise you use Citroback.
- Melt the butter in a saucepan over medium heat. Add lemon juice, lemon zest and sugar. Mix well. Beat the eggs vigorously in a bowl. Brush through a sieve to form the butter mixture, stirring vigorously.
- Stir constantly over medium heat until the mixture thickens a little. Under no circumstances should the mixture boil, otherwise the egg will freeze. I have set between 3 and 4 on my stove with 9 levels. It takes between 15 and 20 minutes for it to become a smooth cream. If you like, stir in a shot of Cointreau or Cognac at the end.
- If you want, you can also use a thermometer. It should be between 85 – 90 degrees. Pour the cream into prepared jam jars while still hot and close tightly. Store in the refrigerator after cooling.
- For a larger amount (2 large or 4 small jam jars), simply double the ingredients. Since the cream doesn’t keep too long due to the eggs, I prefer to make a small amount.
- You can also use orange or blood orange juice instead of lemon juice. Then of course replace the lemon peel with orange zest.
- The cream tastes good on its own, stirred in yoghurt or on bread, but it can also be used in many ways for baking.
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