It doesn’t taste at all like the industrial curds in supermarkets.`
The higher the quality of the ingredients, the better the dish will be for your taste and health.
1. Put the grated lemon rind of 3 lemons with 100g whole cane sugar, in a bowl. No need for grated fingers.
2. In another bowl, whisk the lemon juice and the squeezed pulp of 3 lemons together with 6 eggs.
3. Pour this mixture over the sugar/lemon rinds and add 150g unsalted butter cut into pieces.
4. Place the bowl over a pan of barely simmering water, it should not boil.
5. Stir regularly without burning yourself till thickened (about 20 minutes).
6. Cool the curd into jars, face down.
Keep in the fridge and consume quickly.
Super yummy!
You can eat the curd on a slice of bread or on brioches or on muffins, etc. You can also use it as a filling for lemon tarts. I like it mixed with yogurt inside a crêpe. I also use it as a topping or glaze for my cakes.
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