Lemon curd on egg without starch

Simple and amazingly delicious! With tea, the very thing! Lemon Curd or lemon cream is an English dessert that is very popular in many countries. In fact, this is custard, only lemon juice is used instead of milk. The cream turns out to be very sunny, gentle, light and fragrant. It has a pleasant sweet taste with sour notes.This cream is perfectly combined with various buns, croissants, puffs, as well as with any other pastries. It can also be used as a cream for cakes. And I like it just with tea. With a spoon! Straight from the jar)))))))

krakozyabelka

Recipe author

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Composition / ingredients

Servings:

Lemons

Sugar

Butter

Eggs

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 12 % 4 g

Fats 24 % 8 g

Carbohydrates 65 % 22 g

172 kcal

GI: 9 / 0 / 91

Step-by-step cooking

Cooking time: 2 h

Step 1:
From the lemon you need to erase the zest on the most "prickly" grater. Add sugar. Squeeze out the juice, pour in the sugar and stir. Beat the egg gently with a whisk (without foam). Add to the lemon mixture
Step 2:
Let stand for half an hour so that the zest gives off the flavor. Strain! Pour into a saucepan, add butter and cook over medium heat, stirring, until thickened
Step 3:
Cool and refrigerate