Lemon curd, lemon cream

Ingredients

• 3 unwaxed lemons
• 1/2 cup plus 1 tablespoon sugar
• 5 eggs
• 2 tablespoons cornstarch
• 1/2 cup butter

Preparation

• Combine the eggs with the sugar and the corn starch. Add the juice of 2 lemons and the zest of 1 lemon.
• Mix well; then thicken it over medium-high heat, constantly stirring with a whisk.
  
• Once the curd has thickened, remove it from the heat and add the butter cut into pieces. Mix until fully incorporated, and add the juice of 1 lemon. Mix well.
• Pour this curd into a jar and let it chill for at least 2 hours.
  
• And there you have it, your lemon curd is ready!

Observations

Acidity: Adding lemon juice after the cream has thickened is not very conventional, but it will make the curd more tart. If you find it too acidic, add the juice of the 3rd lemon with the eggs at the beginning.
Butter: If you want to reduce the amount of butter, you can, but you will need to add cornstarch to help the curd set.
Storage: You can keep your lemon curd in the refrigerator for up to 1 week.

Questions

Photos of members who cooked this recipe