The sun is again hidden behind clouds, no sunshine permeates this thick grey wall. It’s strange to feel socks on my feet but it’s to cold to go without. There are dresses in the laundry which I wore during the hot days. Hopefully, I can wear them again soon.
Lemon curd is perfect for summer: Bright and refreshing, sour and sweet. It’s the ratio between lemon juice and sugar that makes it so special. I love it quite sour but the beauty of making dessert is adjusting the recipe to your taste. For this recipe I’d recommend starting with 100g sugar and then adding tablespoon after tablespoon until it’s just right. Most recipes call for lemon zest and straining the lemon curd afterwards. However, I like to scrape some lemon pulp into it, the occasional zing of intense tartness keeps things interesting! Moreover, don’t you hate it when there’s a lone egg white in your fridge? I never know what to do with it. Fortunately, this recipe works with whole eggs. Not only are you rid of egg whites sitting in your fridge but your lemon curd has less fat, too. Speaking of which, omit the butter that so many recipes use. It does nothing for the taste.
How do I eat lemon curd? Well, you can eat it like it is, straight from the bowl. Its taste is intense and you need to enjoy it slowly, savoring it. Or on bread or with fruit. My favorite way to eat lemon curd is to turn it into a frozen dessert. Add milk to make ice cream. Or plain water for a granita. Utterly delicious!
You will need:
- 3 eggs
- 150g sugar
- 3-4 lemons
- Juice the lemons and scrape out the pulp. Mix it with the sugar, taste to adjust the sweetness.
- Add one egg at a time and mix well.
- Over a boiling water bath stir the mixture thoroughly for 15 min to prevent lumps of cooked egg. Stick a spoon into the lemon curd and drag a finger across the coated back. If you can clearly see the trail, then your lemon curd is finished.
There is another, faster way to cook the lemon curd. Microwave it. It took only 3min with the highest setting but I experienced some lumps of cooked egg whites so I don’t use this method.