Lemon Curd

Long time no see! I can't even tell why I haven't updated in almost a year. ONE YEAR!? Really? It doesn't feel like this much time has passed. Mostly because I tried lots of new recipes during this time. And I even wrote them down. Took lots of photos. So in my mind I was already sharing all these recipes but in reality I didn't manage to post them here on kitchenklatsch.com. Putting the sloppily jotted notes from my recipe book into whole sentences on my blog seemed like an impossible task. But here I am. Being back from my hiatus more than 10 months after I posted my donut recipe and feeling like I have to start all over again in the world of food blogging.

Anyway, I stop babbling now and post the recipe of the Lemon Curd I made yesterday. I have never prepared Lemon Curd before but I am instantly hooked. And overwhelmed how easy and quick it is to make. Plus it really is this good. I promise you want to eat it straight from the jar.

As I didn't have a Lemon Curd recipe handy I looked on the internet and found about one trillion different ones...so there is probably no need to post yet another Lemon Curd recipe but I'll share mine anyway. Some of the recipes I found called for obscene amounts of sugar (twice, almost thrice, as much sugar as I used!?) and I think my recipe is already sweet. Not too sweet but sweet. But I guess it really depends on the lemons you use. If you use very sweet lemons or like your Lemon Curd less sweet feel free to recuce the amount of sugar.

Ingredients for my Lemon Curd

made from three medium-sized organic, unwaxed lemons
makes about 250 g (little more than 1 cup)

3 eggs
100 g (1/2 cup) sugar (if you want it less sweet use only about 75 to 80 g)
125 ml (1/2 cup) lemon juice (freshly squeezed from about 3 lemons)
Zest of one lemon
75 g butter (cubed)

1Prepare water bath/double boiler using a metal bowl nested over a saucepan. You can also prepare this over direct heat using only very low heat and being very careful. Otherwise you might end up with sweet scrambled lemon eggs... 2In a metal bowl whisk together sugar, eggs, lemon juice and lemon zest. 3Place bowl on top of your hot water bath and whisk constantly for 5 to 10 minutes until the mixture begins to thicken. 4Remove from heat and add cubed butter. Keep whisking until the butter is completely incorporated. 5If you don't like the zest in your curd pour through strainer. (I didn't to this.) 6Transfer lemon curd into a glass jar or other storage container and let cool completely before storing in the refrigerator.

Copyright Corinna Haselmayer | kitchenklatsch.com

I used the Lemon Curd to make some tiny almond sponge cakes with a lemon curd center which I hope to share with you tomorrow (or anytime soon)...

Zutaten für meinen Lemon Curd (Zitronencreme)

Ich habe für dieses Rezept 3 mittelgroße ungewachste Bio-Zitronen verwendet,
ergibt ca. 250 g (etwas mehr als 1 cup)

3 Eier
100 g (1/2 cup) Zucker (wer es weniger süß möchte, verwendet nur ca. 75 - 80 g Zucker)
125 ml (1/2 cup) Zitronensaft (frisch gepresst von ca. 3 Zitronen)
Geriebene Zitronenschale von einer Zitrone
75 g Butter (in groben Würfeln)

1Einen mittelgroßen Topf mit Wasser und eine Metallschüssel, die auf den Topf passt für das Wasserbad bereit stellen. Man kann den Lemon Curd auch mit direkter Hitze in einem kleinen Topf zubereiten, muss dabei allerdings sehr vorsichtig sein, immer rühren und nur kleine Hitze verwenden, sonst gibt es Zitronenrührei... 2In der Metallschüssel Zucker, Eier, Zitronenabrieb und Zitronensaft gut verrühren. 3Schüssel auf den Topf mit dem heißen Wasser stellen und ca. 5 bis 10 Minuten rühren bis die Creme anfängt einzudicken. Noch eine Minute weiter rühren. 4Schüssel vom Wasserbad nehmen und Butter einrühren bis alles gut vermengt ist. 5Wer die Zitronenzest nicht in seiner Zitronencreme haben möchte, muss nun alles durch ein feines Sieb passieren. (Hab ich nicht gemacht...) 6Lemon Curd in ein vorbereitetes Glas mit Deckelgeben und komplett auskühlen lassen. Anschließend im Kühlschrank kaltstellen.

Copyright Corinna Haselmayer | kitchenklatsch.com