Lemon Curd

| The Real Deal |

Lemon Curd

A few weeks ago I experienced my first food swap. And I just loved it! What an amazing idea to bring people, with a passion for food, together and let them share it with each other - IRL! Sharing. We do a lot of it today but mostly online. That's why it feels so special to meet like this, face to face, and see the people behind the snapshots. One of my contributions was a little jar of lemon curd - my yellow heaven. This particular recipe involves only three ingredients. Lemons, raw sugar and egg yolks. It's rustic but elegant, and when you place it in a crisp, caramelish tart shell, nothing can get more perfect. A simple and beautiful pastry, shared with the people you care about. Moments like this makes me thankful.

{ LEMON CURD } 225g/8 oz. sugar 225g/8 oz. organic lemon juice 225g/8 oz. egg yolks A pinch of salt 1 1/2 tbsp organic lemon zest

INSTRUCTIONS Heat lemon juice in a pot to boiling point. In a bowl, whisk sugar, egg yolks and salt until combined. Temper the eggs and sugar by carefully pouring a little hot lemon juice into the batter, while whisking. Keep on adding juice until all is mixed. Pour the curd back into the pot and start warming it up on low heat. Whisk constantly to prevent burning. When the curd starts to thicken and the first bubbles appear on the surface, remove the pot from the stove.

Strain the curd through a sieve, add the lemon zest and let the curd cool completely. Store in a clean jar in the fridge for a couple of days. Eat on a fresh made scone or place in a crisp tart shell. Sprinkle sugar on top and caramelize for a brûlée tart. Or serve with meringue kisses in a meringue tart kind of way. Thank you. Bon appétit.

Lemon curd for Lemon Curd Brûlée Tart & Lemon Meringue Tart by OH SWEETNESS - Organic Cakes & Pastry Sharing my passion for baking. Piece by piece, crumb by crumb. www.ohsweetness.se { contact } lovisa@ohsweetness.se { instagram } @ohsweetness_pastry { facebook } facebook.com/sweetnesspastry All photos are taken by OH SWEETNESS/Lovisa Jones.

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