Have you ever thought of doing your own lemon curd instead of buying a jar at the store? I usually whip it up exclusively when I bake a lemon merengue pie (my boyfriend is totally crazy about this French classic, and so am I!) but there are no leftovers afterwards. That’s a shame because we can use lemon curd in many different desserts or simply enjoy it as it is with some berries.
The other day, as I was strongly determined to finally prepare a homemade lemon curd, I searched on the web one recipe that sounded interesting. Well, there was no look alike recipe. Somehow, I kind of expected it since it’s exactly the same with lemon merengue pies. Eventually I remembered the one I had seen on Royal Chill (if you haven’t visited this website yet and you read a little French, I highly recommend it, these girls are amazing!) and I went for this one, with a few adjustments.
It’s so incredibly easy that after you tried it once, you will never go to the store again to buy lemon curd jar. In less than 30 minutes you get a slightly creamy pastel lemon curd that you need to cool in the fridge for several hours before using it in your desserts, on top of a slice of brioche, or with some fresh fruits.
Of course I did use this lemon curd in a lovely sweet dessert (that you can already guess in some pictures)! If you want to discover this recipe, I would recommend you check my blog regularly these coming days. A great surprise and something to celebrate, stay tuned! 🙂
Ingredients (for 1 medium jar):
- 2 medium lemons, preferably organic
- Zests of two lemons, organic and untreated
- 3/4 cups white sugar
- 4 large eggs, organic
- 1/3 cup unsalted butter, diced
- 1/2 tsp cornstarch (optional)
1. Wash the lemons and grate the zests (be careful to not remove the white flesh, which gives bitterness), then press them.
2. Beat the eggs in a medium bowl (preferably a glass bowl), then add the lemon juice, zests, butter and sugar (plus eventually the cornstarch). Heat in a bain-marie (water bath) in a larger saucepan filled with some water until the the half. Beat he mixture regularly for 20 minutes until it thickens.
3. When the cream becomes very thick, pour into a glass jar and cool completly. Then place the jar in the fridge and close it well, so that you can keep the lemon curd a few weeks before using it.