Name: Lemon Curd
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: French
Ingredients: 2 eggs; 2 organic or untreated lemons; 100g granulated sugar; 150g butter at room temperature; 1 kitchen thermometer (optional); 1 airtight glass jar

Introduction

Lemon curd has its roots in 19th-century English kitchens. At the time, it was made as an alternative to jam to accompany scones and bread during tea time, a classic British tradition. An early mention of the term “lemon curd” appears in Lady Charlotte Campbell Bury’s cookbook, The Lady’s Own Cookery Book, published in 1844.

MIBE illustrations - the lemon egg lover

MIBE illustrations - the lemon egg lover

The term “curd” refers to its creamy texture, achieved by gently cooking eggs, lemon juice, sugar, and butter.

The English enjoy it at tea time on bread, scones, pancakes, or waffles, or use it to fill macarons and tiramisu, enhance yogurt and fromage blanc, or top a cheesecake.

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Ingredients

2 eggs
2 organic or untreated lemons
100g caster sugar
150g butter at room temperature
1 kitchen thermometer (optional)
1 airtight glass jar

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The Recipe

In a mixing bowl, zest the lemons using a fine grater.
Mix the zest with the sugar.
Let it rest for 15 minutes so the sugar absorbs the lemon aroma.
Add the eggs to the sugar and whisk until smooth.
Juice the lemons and pour the juice into the eggs, mixing well.
Bring a saucepan of water to a simmer.
Place the mixing bowl over the saucepan as a bain-marie and stir until the mixture reaches 82°C (180°F).
Once this temperature is reached, remove from heat and continue stirring to bring it down to 60°C (140°F).
Gradually add the softened butter while whisking.
Pour the lemon curd into an airtight jar and store in the refrigerator.

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Additional Tips

This recipe can be made without a thermometer: while the bowl is on the bain-marie, whisk continuously until the mixture thickens and puffs up (3–5 minutes depending on the bowl’s material and size).
Remove from heat and continue whisking for 2–3 minutes, then add the butter gradually while continuing to whisk.
Once the butter is fully incorporated, whisk for another 2–3 minutes. “And voilà!”.

Once prepared, lemon curd can be stored in the refrigerator in an airtight container and is best consumed within 10 days.

The Lemon Pizza:

In an episode of “Gordon, Gino & Fred: Road Trip,” Gordon Ramsay used it to top a Neapolitan pizza. The result was fantastic.

Ingredients: lemon curd, 1 organic lemon, heavy cream, basil leaves, icing sugar.
Whip the heavy cream and chill in the fridge.
Chop the basil leaves.
Grate the zest of one organic lemon, finely chop it, chop the flesh, and place all in a bowl.
Add 3–4 tablespoons of lemon curd (depending on its consistency).
Assemble the pizza by spreading the lemon curd mixture, dust the edges (crust) with icing sugar using a sieve.
Bake.
After baking, wait 2 minutes, then add dollops of whipped cream and sprinkle with chopped basil leaves.

I replace the heavy cream with an equal mix of ricotta and mascarpone.

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Tasty Wall Art

Do you love culinary art and want to have these recipes in your kitchen? Visit MIBEARTSHOP.COM to order the poster "The Egg as King" and discover other unique creations.

After noticing among my friends and family that many people cook approximately, when just a little precision and minimal effort can lead to excellent results, and being passionate about cooking, I created cuisinerlesoeufs.fr to share my recipes with you.
"The Egg as King" is a (bad) pun on the "spoiled child," both to honor it and because the egg is fragile and precious, yet always at the center of everything (!).

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