Ingredients and Weight:
- Fresh lemon juice - 80 ml (from 2-3 lemons)
- Unsalted butter - 100 grams
- White sugar - 150 grams
- Eggs - 4 large
- All-purpose flour - 50 grams
- Salt - a pinch
Preparation Time:
- Preparation: 15 minutes
- Cooking: 30 minutes
- Total: 45 minutes
Difficulty Level:
Level 3 (Moderate difficulty)
Preparation Method Steps:
- In a large bowl, beat the eggs with a mixer until well combined.
- Add the sugar and continue to beat until light and fluffy.
- Melt the butter in a small saucepan over low heat.
- Pour the melted butter into the egg mixture and mix well.
- Add the lemon juice and mix.
- Sift the flour and salt together and gradually add it to the mixture, mixing continuously.
- Pour the mixture into a pre-heated double boiler or a heavy-bottomed saucepan over low heat.
- Stir continuously until the curd thickens and coats the back of a spoon. Do not let it boil.
- Remove from heat and pour into small jars or containers, allowing it to cool.
- Once cooled, store in the refrigerator until ready to serve.
Nutritional Information:
(Per serving, assuming 8 servings total)
- Calories: 270
- Fat: 16g
- Carbohydrates: 28g
- Protein: 6g
Dish Characteristics:
- Rich and creamy, with a tangy lemon flavor.
- Perfect for spreading on toast, cakes, or as a filling for pastries.
- The perfect balance of sweet and sour flavors that Americans often enjoy.
User Comments:
- "This lemon curd is so smooth and creamy! The lemon flavor is not too overpowering, just perfect." - John Doe
- "I love how this curd is not too sweet, yet still has a great lemon taste. It's a great addition to my morning toast." - Jane Smith
- "This is the best lemon curd I've ever made! It's so easy to follow the recipe, and the result is delicious." - Michael Johnson
Special Precautions and Tips:
- Be sure to use fresh lemon juice for the best flavor.
- When cooking the curd, stir continuously to prevent burning or sticking to the bottom of the pan.
- Do not let the curd boil, as it may curdle.
- For a smoother curd, pass it through a fine sieve after cooking to remove any lumps.
