A sweet and acidic topping, perfect for cakes, desserts or on white bread.

Ingredients

• 1 egg
• 2 egg yolks
• 125g sugar
• zest of one lemon
• 80g lemon juice of a very ripe and fruity lemon (!)
• 80g butter
• pinch of salt

Notes: most recipes use 4 egg yolks instead of one egg and two yolks. I used one whole egg instead to not be left with that much egg white. The cream got noticible more foamy, though was perfect as Lemon Tiramisu topping.

Instructions

Start with weighting the butter. Cut 6 thin pieces and let them rest at room temperature so they are soft later on.

Prepare a small pot, a heat resistant bowl that can sit on top of that, a whisk a sieve and another bowl.

Mix all other ingredients together in the heat resistant bowl. You will cook everything over steam. To do so, add some watest to the pot and bring that to a boil. Reduce heat and keep it at a good simmer.

Constantly whisk the mixture so no curds can form. After 15-20 minutes the mass should thicken in noticible.

Now sieve everything into another bowl. This will remove the lemon zest.

Now mix in the butter, piece by piece.

If the butter is to cold the last pieces will not melt properly.

Fill everything in a jar. The curd will hold up for a week in the fridge and a few months in the freezer. Before using frozzen curd thawn it in the fridge for a day.

Next Time…

• try this procedure with other fruits