Lemon Curd


Lemon Curd


It’s time to celebrate! And of course the mood for this recipe could be no other than #PARTY. I’ve finished high school, passed my uni entrance exams and my house renovations are over, thank god! That means 2 things; I have a nice kitchen where cooking it’s a pleasure and not a nightmare and more time to invest on the blog. Also, you may have noticed the design changes made on the blog and my life is changing too, I’m 18 already and enjoying a gap year before I move to Germany and later on start uni (don’t know exactly where yet). Time fore changes and also for discoveries, such as this sweet but tangy lemon curd, or some crazy good music from Jamie XX. You might now him from “The XX” which I also love, but his last album “In Color” couldn’t be more appropriate for this recipe, autumn, and lift things up in general. 


· 200gr Sugar
· Zest of 2 Lemons
· 150ml Lemon Juice
· 8 Free Range Egg Yolks
· 140gr Butter
· 1/4 tsp Salt

On a water bath (a bowl over a pot with 2 fingers of boiling water) mix all ingredients together, stirring constantly until sugar has disolved and the curd thickens. You will now when it’s ready if it’s thick enough to coat the back of a spoon and small bubbles form around the edge of the bowl (about 5 min). Take off the heat and pour the curd trough a fine sieve, store it on a glass jar, let it cool at room temperature and then chill on the fridge. I eat this amazing lemon curd over toast, with yoghurt, as a toping for cheesecakes… Wherever you want it, you can have it!


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