Lemoncurde - This lemon cream sends the taste buds to a party!
Lemoncurde is a wonderful combination of sour and sweet!
Ingredients
- 3 pcs egg yolks
- 1 pcs egg
- 120 gram lemon juice (about 4 lemons)
- 120 gram sugar
- 2 pcs lemon zest (only the yellow on the peel)
- 100 gram real butter
Lemoncurde or lemon cream which may be the correct Norwegian name, tastes incredibly good! It is almost dangerous to have a glass with this standing in the fridge. It can be used in desserts, with biscuits or perhaps best for breakfast with freshly baked scones. I have tried a lot back and forth to find the best recipe for Lemoncurde and here I share it with you. It is best to use good quality organic lemons.
Step 1
Start by measuring all the ingredients except butter and add to a steel- or glass bowl. To make this sauce, heat it in a water bath. A water bath means that you put a bowl over a pot of boiling water. It is important that the bowl is not in contact with the water.
Step 2
Stir regularly while the liquid in the bowl is heating up. When it gets hot, it thickens and becomes a smooth and fine cream. Then take the bowl off the heat and continue whipping for a few minutes.
Step 3
Whisk butter into cold cubes and pour onto a jam jar. Leave the lid open until the lemon cream has cooled down before closing the lid and putting it in the fridge.
Step 4
Lemoncurde stays well in the fridge for up to 2 weeks if you can wait that long. Good luck.
