Lemon Curd appeared in the late 19th century. The homemade lemon curd was traditionally served with bread or biscuits with afternoon tea as an alternative to marmalade and as a filling of cakes, biscuits and pies.
From this time to the present day it is one of the favourite desserts or accompaniment of desserts for British and North American.
Recipe:
Ingredients:
- 2 Lemons (juice)
- 220g Sugar
- 3 Medium eggs
- 60g Butter
Method:
Put the sugar, the butter and the lemon juice in a pyrex glass bowl.
Put it over apan of simmering water (on a low heat) stirring with a wooden spoon and cook until the sugar is completely dissolved (about 5 to 8 minutes).
Turn the heat off and allow to cool slightly. Beat the eggs well and put them in the mixture.
Turn the stove back on low heat, letting it cook and stirring constantly until the curd begins to coat the back of the wooden spoon.
Pour in a small jar, cover and let cool.
Enjoy !!!
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