Lemon curd

Please, scroll down for recipe in English

Ok, (već ste shvatili da) obožavam limune i sve što je vezano za njih – pite, torte, kolače, kreme, sladolede, sorbete... Budući da u zadnje vrijeme (stvarno) učim za pravosudni, ovaj recept mi je ostao u folderu za objavu s malim zakašnjenjem. Radila sam ga dan prije nego sam radila Croissante kako bi mi u hladnjaku dobio onu završnu teksturu. Budući da sam neke napravila s marmeladom od jagoda, a neke prazne, one prazne poslužila sam za doručak s Lemon Curdom.

Lemon curd svojom teksturom i okusom podsjeća na kremu, iako to zaista nije. Istraživajući po internetu, saznala sam da svoje porijeklo vuče iz Velike Britanije, no najčešće je spominjan u Engleskoj, gdje se u kasnom 19 st. služio kao desertni namaz na pecivima uz popodnevni čaj. Na policama supermarketa nalazi se do staklenki marmelada i džemova.

Lemon curd

(za 240 ml)

      Potrebni sastojci:

·         180 ml soka od limuna, svježe iscijeđenog

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·         120 g kristal šećera

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·         120 g maslaca, sobne temperature

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·         2 cijela jaja

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·         2 žličice ribane korice limuna

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      Priprema:

·         Pripremite dvije staklenke od 120 ml.

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·         U manjem lončiću promiješajte sok limuna, ribanu koricu limuna i šećer. Smjesu zagrijte na laganoj vatri stalno miješajući dok se šećer ne otopi.

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·         Dodajte jaja pa dobro promiješajte pjenjačom.

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·         Dodajte maslac narezan na listiće pa stalno miješajući kuhajte na laganoj vatri dok se maslac ne otopi.

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·         Pojačajte vatru pa stalno miješajući kuhajte kremu dok se ne zgusne kao puding, oko 10 minuta.

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·         Skuhanu kremu odmah ulijte u pripremljene staklenke. Staklenke zatvorite pa pospremite u hladnjak.

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·         Ovako spremljena krema može trajati do tjedan dana.

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·         Poslužite uz pecivo za doručak, croissante, toast ili napravite pitu (Lemon meringue pie).

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English version

Friut curd is a dessert spread usually made with lemons. In late 19th century in England, homemade Lemon curd was traditionally served with bread and scones at afternoon tea.

Lemon curd

(makes 240 ml)

      You need:

·         180 g freshly squeezed lemon juice

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·         120 g granulated sugar

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·         120 g butter, room temperature

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·         2 eggs

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·         2 teaspoons grated lemon zest

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      Steps:

·         Prepare two glass jars.

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·         In a medium saucepan, whisk together lemon juice, grated lemon zest and sugar. Bring to boil until sugar is melted.

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·         Add lightly beaten eggs and whisk.

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·         Add the butter cubes and cook over low heat, whisking constantly until the butter is melted.

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·         Increase the heat and cook whisking constantly until the mixture thickens, about 10 mins.

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·         Immediately pour curd into prepared glass jars, close the lids and put it in the refregerator.

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·         It will keep for up till one week.

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·         Lemon curd is wonderful spread for breakfast on the toast, for croissants, or for Lemon Meringue pie.

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P.S. For the measurements check out the kitchen chart!

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