I have craved something sweet and homemade for the last few days, so yesterday I suggested to my boyfriend that we made scones. I absolutely looove scones; the texture, the sweet salty taste and the lightness of them. But what to put on them? Butter is a bit too obvious I thought, plus for weeks I had been thinking about this lovely british dessert spread, lemon curd. It is often used on toast and scones, and can also be very lovely as filling for cakes.
The first time I tried homemade lemon curd, I was 14 years old, and my mother had a recipe for homemade meringue with lemon curd and whipped cream. YUM! I must remember to get that recipe from my mother as soon as possible!
So I decided to make… yes you guessed it… lemon curd.
It is absolutely doable by anyone who has basic knowledge of how to cook. It is quick and the result you will get is very rewarding.
Recipe:
Grated zest of 1 lemon
Juice of 1½ lemon
225g sugar/2 ¼ cup sugar
1 medium-sized egg
1 egg yolk
125g butter/4.4 ounce butter cut in cubes
Directions:
1. First make sure that every ingredient has room temperature, so it might be a good idea to take out eggs and butter 1 hour before hand.
2. Whisk egg (plus the extra egg yolk), sugar and lemon zest together in a casserole, just untill it’s all mixed together.
3. Turn on the heat to medium and add the butter. Whisk constantly for the next 15 minutes, and make sure that the mixture does not boil, otherwise it will curdle. Bring heat down, if it starts to simmer.
The mixture should in this period become thicker.
4. Turn off the heat and add the lemon juice. Whisk untill mixed well.
5. Put in a jar, and do not worry if you think it is a bit too thin, it will become thicker and settle when you put it in the refrigerator and it will be ideal to use after 5 hours.
Keep refrigerated and it will keep for a week.
Next I will show you my recipe for scones, that you can enjoy with your lemon curd on.
YUMMY.
Tags: british, cattelia, cook, curd, dessert, eat, food, homemade, lemon, marmalade, scones, spread, sugar
January 22, 2010 at 9:00 pm |
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