Hi, I am Eugenie. It’s Friday and I am going to make a simple video of how to make lemon curd, crème au citron. Today’s recipe is light, less butter and less sugar comparing with many recipes available in English.

Lemon curd (crème au citron) recipe

For about 1.5 cup (1.3 – 1.5 cup, it depends of the size of eggs and lemons)

Ingredients

• Freshly squeezed juice and zest of 2 lemons*
• 2 eggs
• 1/2 cup granulated sugar (100g)
• Pinch of salt
• 3 tablespoons unsalted butter, diced (40g)

Directions

In a stainless mixing bowl, add in the eggs and sugar. And cream together until white. So, in French it’s blanchir, whitening.

And add in lemon (juice), lemon zest, and salt. Whisk until combined.

Over simmering water, cook slowly until lightly thickened. Bain-marie is good for lemon curd. Stir constantly. I smell lemon, it is really good. I think this is true joy of cooking. As the eggs are cooked, the mixture turns into light yellow. Now it’s good.

Out of heat, add in diced butter. And stir until combined. It should be light yellow and coats the back of a spoon. And as it cools, it thickens more.

And I baked yesterday’s left-over pie crust.

Serve with crackers, scones, bread, toast, cookies, muffins, etc.

Bon appetit.

Notes

Lemon curd can be stored in an air-tight container in the refrigerator for up to 2 weeks.

This can be filling of tarte au citron (lemon tart). And adjust the amount of egg and sugar according to your preference of texture and taste.

*1 lemon gives about 3 tablespoons (45ml) of juice.

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