Tuesday, May 26, 2009
Lemon curd - well, you can buy it at the store, but home made is so much better. Some recipes are more involved - this is not. It'll make a small batch, but still plenty. This is so easy I actually whipped it up with the baby on my arm!
Do try it with homemade mini pavlovas (using the same number of egg whites, as it happens), whipped cream and some fresh strawberries. It doesn't get much better than that.
about 200 ml
4 egg yolks
150 g sugar
100 ml lemon juice (two lemons made just enough)
zest from one lemon
70 g butter, diced
Beat egg yolks and sugar until really fluffy. Add with the lemon juice, lemon zest and butter in a heavy saucepan and heat gently. Whisk all the time. When the cream is almost boiling and thickened, remove from heat and keep whisking until cooled down. A cold waterbath makes this much faster. Place in the fridge before serving, as it will firm up a little bit more that way.
Recipe in Swedish: