English Lemon Curd Cake - Delicious Lemon Custard
Dear hostesses, I want to clarify right away that lemon curd or lemon curd, as it is called in England, is just a very tasty and fragrant custard with lemon. It was first prepared in the century before last in distant foggy Albion, a little later, the recipe for English lemon curd became known throughout the world. Personally, I really liked the lemon custard for its ease of preparation and versatility. It can be used as an independent dessert. It is very tasty to dip buns in a still warm cream, spread cupcakes or pancakes with it. I usually use a slightly cooled lemon curd as a fragrant sour layer for a pie or cake. A step-by-step photo-recipe for English custard will help you prepare such a treat yourself at home.
And so, we need:
- lemon (large) - 1.5 pcs.;
- sugar - 170 gr;
- butter - 50 gr;
- eggs -2 pcs.
How to make lemon curd for cake
To begin with, we need to wash the lemons thoroughly and pour over them with boiling water.
Then, rub the top yellow lemon zest on a small long grater.
Under the yellow zest is a white, slightly bitter lemon peel, we will not use it for cream.
Next, we cut the lemons in half and squeeze the juice out of them.
I usually squeeze the juice with my hands, but if you have a citrus juicer, you can use it.
This is how well-squeezed lemon skins should be.
Gently remove the lemon seeds from the juice with a spoon. Lemon juice came out with small pieces of lemon, but you do not need to strain it.
We need to cut the butter into small pieces, melt over low heat in an aluminum thick-walled dish and let cool to room temperature.
Beat the eggs with sugar and grated lemon zest with a blender.
Then, add lemon juice to the blender and continue to beat for a few more minutes.
Pour the beaten egg-lemon mass in a thin stream into the cooled butter and put the saucepan on the fire.
Lemon curd we will cook on the slowest fire until boiling, with constant stirring with a spoon. After boiling, the cream continues to cook until thickened. In terms of time, this is approximately four to five minutes.
Admire what a pretty pale yellow color the lemon custard turned out to be. The seductive and fresh scent of lemon wafts through the kitchen. Well, simply, it is impossible to resist not to try. 🙂 My household, smelling the aroma, of course, immediately ran to the kitchen.
The lemon curd tasted, well, just amazing and was eaten whole in a few minutes, without a trace, just with fresh bread. To spread the beetroot-chocolate cake , I had to quickly cook the second portion of custard with lemon. By the way, lemon curd spreads wonderfully and perfectly soaks any cakes - honey, biscuit, puff and yeast dough. Bon appetit everyone!
