This year our Easter brunch is complemented by a glass full of sunshine, the content of which really makes the taste buds explode. Lemon Curd is a sweet and sour classic from British cuisine and, in our opinion, has more than earned a place on our breakfast table.
This lemon cream not only tastes fantastic as a spread for toast, but can also be used as a topping for cupcakes and muffins. And it also tastes great as cake filling - you can use it, for example, as a cream for our Lemon Tarte.
- 5 medium-sized lemons with unwaxed zest
- 150ml cold water
- 1 pinch of salt
- 1 tbsp cornstarch
- 5 egg yolks (the remaining egg white can be used as a meringue, for example, or frozen for later use)
- 125g granulated sugar
- 125g cold butter
Sterilize two large jars and set aside.
In a small bowl, stir some of the cold water into the cornstarch.
Use a fine grater to grate the zest from two lemons. Squeeze all five lemons and put the juice (~200ml) together with the zest and the remaining water in a saucepan. Add a pinch of salt and bring to a boil.
Beat the egg yolks and sugar with a mixer until fluffy. Stir half of the lemon juice and the cornstarch into the mixture.
Add the mixture to the remaining lemon juice in the saucepan and heat over a low flame (do not let it boil!) until it thickens, stirring constantly. This takes a few minutes.
Allow the lemon cream to cool slightly and as soon as it stops steaming, stir in the cold butter in small pieces.
Pour into the jars while still hot and close the lid immediately. Store in the fridge after it has completely cooled. Lemon curd will stay fresh for about one to two weeks - if you don't spoon it up all at once..
Mahlzeit, eet smakelijk & bom apetite!