Despite the fact that there are many recipes for lemon curd on the site, I decided to share with you my own, which differs in composition and cooking method, and also because there is not so much Curd in it! The kurd turned out to be a rich yellow color, tender, fragrant and very tasty! You can serve it with ice cream or pancakes, make a layer for cake and cakes, just eat with spoons... Well, today it will be a pair of lush lemon muffins!
| Cook Time | 20 minutes |
| Servings |
|
Ingredients
- 150 ml Lemon juice
- 1 tablespoon Lemon zest
- 220 gram Sugar
- 1 teaspoon Corn starch
- 150 gram Butter
- 2 pieces Chicken eggs
Ingredients
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Instructions
- It is better to measure and weigh the products for the curd mass in advance.
- Beat the eggs with zest, starch and sugar.
- Pour in the lemon juice, mix well and cook over low heat, stirring constantly, otherwise you will get an omelet.
- The cream becomes thick. When it starts to "gurgle"...
- ... remove from heat and cool slightly, add butter.
- Transfer the finished and cooled cream to a container with a lid. It can be stored in the refrigerator for 3 weeks, if, of course, it persists!
- And you can stuff muffins with them.
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