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Lemon Curd

tl;dr recipe at the end of the post.

Allow me to not start with "When life gives you lemons" intro, as most of the recipes of lemon curd start. People, it's not even funny!!!! My soul cringed to a new level. I don't pretend to be the most humorous person known (well, mom says otherwise) but I can grasp the basics and copying one phrase from one blog/video to another doesn't make it funnier. Anyhow, no one is here for my whinning so let's head to this brilliant, heart-warming recipe.

It is summer and you know, if life gives you lemons, you've got to make lemon curd and add some yellow color in your life. Psychologically speaking, yellow is the color that puts the mind into an organized state by stimulating it properly, so except from just show-casing this recipe you will be aided to bring your life to order (Life coaching tip, 50€ just for you).



Actual Recipe


Prep time: 5 minutes | Cook time: 15 minutes | Serves: Dunno, but you 'll get almost 500 ml


This recipe dates back to 1800's and obviously it is changed a "bit" to suit the modern needs. It is very simple and it utilizes only 4 ingredients. Sugar, lemons butter and egg yolks. And a pinch of salt but it is almost optional.

As it is easy to make, there are some tips that must be highlighted to get smooth and professional-like results. First off, pick the right lemons. It might seem self-evident but have in mind that we need fresh juicy lemons with vivid yellow color. You will know those lemons if they trigger "the love in the first sight" effect on you. I wish I could help you more on that aspect, but fortunately Life gave me lemons, so I skipped that part entirely!

Next step is easier. Just measure 12 tablespoons of white refined sugar, put it in a bowl and add the zest of one lemon. I made the zest on a bigger grater so I could find a small piece of the zest here and there, but use the smaller part if you don't want to feel the bits. Blend those two together with a spoon or If you don't have much time in your hands, just put them in a food processor on slow speed and blend them there.

Separate 4 egg yolks and squeeze the juice out of 3 lemons. Add water to a pot (about 5-6 cm) and raise the heat to high. Let the water boil and then put over it another heat-proof bowl on top so you make a home made bain marie. Make sure the bowl does not touch the water. Add everything to the bowl, including a pinch of salt and start the best part of the recipe. Whisking!!! It is so much fun. You will have to whisk around 15 minutes and regardless the speed you will feel your muscle burn and your arm shake, but devoted as your are you will keep whisking until you get a somewhat thicker-than-honey consistency of your curd. If you get the right result, remove the curd from heat and add the butter which has to be softened a bit. I used 6 tablespoons of butter but I think 5 would be ok as well. Add small portions of butter and let it melt by the curd's temperature. When this step is done, there are two ways to complete the recipe. One is to fill the curd right away to a sterile glass container and let it cool there. The other way is to use a strainer first. This helps the curd to keep its sins and bad thoughts in the strainer, as well as it only lets the purity in its soul to enter the sterile glass Heaven you are going to put it in. And that's it. I strongly recommend to place cooking membrane on its surface to avoid forming lemon "skin". Let it cool inside your fridge overnight and make the whole familly a brilliant breakfast next morning!


Pro tip: As you can see in the gif I made (master hacker here), I used a metal bowl in a pot that doesn't fit it. This resulted having a metalic aftertaste which no one likes except if you are Megatron or you just like batteries. Use a glass heat proof bowl instead. The "doesn't fit" part, gave me a strong right hand given I had to whisk for 40 minutes. Just don't do those mistakes. Bad.


Ingredients


  • 12 tablespoons white refined sugar

  • 3 lemons

  • Lemon zest from one lemon

  • 6 tablespoons unsalted softened butter

  • 4 egg yolks

  • A pinch of salt

  • lots of love


tl;dr version


  • Form a home made bain marie using a glass heat-proof bowl and plastic whisk.

  • Separate the egg yolks

  • Add the zest into sugar and mix.

  • Squeeze the juice out of the three lemons

  • Add all ingredients into the bowl and whisk until the curd thickens (15 mins)

  • Strain the curd into a sterile glass container and let it cool

  • Place cooking membrane on its surface.

  • Put it in fridge to cool.


Enjoy!


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