INGREDIENTS for 300g lemon curd: ▪️ 100 ml lemon juice (2 lemons) ▪️ 10-15g lemon zest (2 lemons) ▪️ 3 eggs ▪️ 110g sugar ▪️ 90g unsalted butter ▪️ pinch of salt
PROCESS: Beat the eggs slightly using a whisk. Add sugar. And mix a little with a whisk until the sugar dissolves a bit. Add lemon zest, butter at room temperature and a little bit of sea salt. Fill a small saucepan with couple of inches of water. Bring water to a boil, turn the heat down to low and place the bowl with the egg-lemon mixture on top. Using a whisk, gently stir the mixture without letting it boil or burn. Otherwise you'll end up with lemon flavoured sweet scrambled eggs. Continue stirring until thick. You can check the temperature. It should reach 175-184℉ / 80-84℃. Or use a wooden spoon. Swipe with your finger. If there is a clear trace left - you're done! It’s better to strain the final mixture to remove any bits of zest, any clumbs etc. I also prefer to chill the cream right away using an ice bath to prevent skin forming. Place the bowl of curd over the bowl of ice and let it cool completely, stirring constantly. Then pour the curd into a jar and store refrigerated. The cream will thicken after being refrigerated. It will keep in the fridge for 1 week or can be frozen for up to 3 months. Lemon curd is perfect for toasts, pancakes, muffins, scones, layer cakes and so much more. Or you can eat it with a spoon!
How to make the best LEMON CURD | lemon cream for toasts, muffins, layer cakes, cupcakes, macarons, tarts etc | easy recipe
Hello everyone, I'm Sasha. Welcome to my channel. When life keeps giving you lemons,
stop making lemonade. Make lemon curd. The from scratch lemon curd is deliciously refreshing,
sweet and incredibly creamy. Just five ingredients and 15 minutes in the kitchen.
Watch my hands, let's go. Place eggs at room temperature in a small bowl. Keep in mind that
you will use this bowl as a double boiler over boiling water later, so choose the one that
suits you best for it. Beat the eggs slightly using a whisk. Add sugar and mix a little with
the whisk until the sugar dissolves a bit. You don't have to beat it, just mix. Of course you
cannot make lemon curd without lemons. First you need lemon zest. Only the top yellow layer of the
peel is needed. Also you need lemon juice. Add it in the bowl too. Butter at room temperature
and a little bit of sea salt. Fill a small saucepan with a couple of inches of water.
Bring water to a boil, turn the heat down to low and place the bowl with the egg lemon mixture on
top. Using a whisk gently stir the mixture without letting it boil or burn. Otherwise you'll end up
with lemon flavor sweet scrambled eggs. Continue stirring until thick. You can check the temperature.
It should reach 184 degrees Fahrenheit. Or use a wooden spoon. Swipe with your finger. If there
is a clear trace left you are done. It's better to strain the final mixture to remove any bits of
zest, any clumps etc. I also prefer to chill the cream right away using an ice bath to prevent
skin forming. Place the bowl of curd over the bowl of ice and let it cool completely stirring
constantly. Then pour the curd into a jar and store refrigerated. The cream will thicken after
being refrigerated. It will keep in the fridge for one week or can be frozen for up to three months.
Lemon curd is perfect for toasts, pancakes, muffins, scones, layer cakes and so much more.
And of course you can eat it with a spoon.
So refreshing, so sweet, so creamy. Homemade lemon curd is the best. It's great that you can
control sweetness and thickness of your cream. It is so good. I definitely need a toast with it.
And believe me you need it too right away. Piece of sunshine on the toast.
This is so good. It's not too sweet. It's not too lemony. I mean like sour. It's not too sour. It's
not too sweet. It's amazing. I just keep on eating that. This is amazing. Everyone needs a piece of
that wonderful toast with this amazing lemon curd. Very good. The list of ingredients...
Sorry. The list of ingredients you can find below the video. Thank you for your...
Thank you for your likes and comments. Don't forget to subscribe. Have a wonderful day. See you soon. Bye.
