Lemon curd

Here is the recipe for Lemon Curd, with an Italian touch. Lemon Curd is a cream of British origin, used as a spread or to fill sweets and cakes.

Ingredients

• 4 unwaxed lemons
• 200 g sugar
• 100 g butter
• 3 eggs

Preparation

1. Wash the lemons and grate the zest of 2 of them, making sure not to include the white part, which is bitter. Squeeze the juice of all 4 lemons and strain it to remove the seeds.
2. In a saucepan, mix the lemon juice and zest with the sugar and the butter cut into small pieces. Heat the mixture over low heat until the sugar and butter have completely dissolved.
3. In a bowl, lightly beat the eggs. Add them to the lemon, sugar, and butter mixture in the saucepan, stirring constantly.
4. Continue cooking over low heat, stirring constantly, until the Lemon Curd has thickened to the right consistency, about 10-15 minutes. To check, you can use the spoon test: the curd should coat the back of a spoon without dripping excessively.
5. Once ready, pour the Lemon Curd into a clean, heat-resistant container. Let it cool a bit before covering with plastic wrap in contact and refrigerating.

Once cooled, you can use the Lemon Curd to fill tarts, spoon desserts, or simply spread it on a slice of bread for an indulgent breakfast.

Trivia

The Lemon Curd is a versatile preparation in the kitchen, but it is not originally Italian. You could give it a local touch by using, for example, limoncello instead of part of the lemon juice for an even more intense and aromatic flavor.