AU BAIN MARIE & LEMON CURD

Lemon Curd is the classic base for a Lemon Tart. Its taste is both sugary and tangy. And it’s not difficult to prepare Lemon Curd. The only challenging part is in the butter. That you melt slowly Au Bain Marie

Butter is not easy on freshly squeezed lemon juice. So to prepare Lemon Curd you would need patience and an constant eye on the butter

AU BAIN MARIE

So let’s start turning on the heat. And warm a pan. For 75% filled with water. Let a Pyrex glass bowl float within the pan of water. And add 60 grams of butter (full fat or the Dutch alternative by FlowerFarm)

Keep an eye on the water. That ought to stay close to a boiling point. But definitely not at a boiling point

Whilst the butter is slowly melting. Wash 2 lemons. Peel their skin. Cut them in halves and  squeeze their juice

Mix 2 eggs in bowl. And make sure you give the eggs a good whisk. Add 2 cups of white muscovado sugar (in 🇳🇱 basterd suiker). Give this mix a good stir by hand. And sip in slowly the juice of squeezed lemons

LEMON

Add the lemon peel to the whisked mass of eggs, sugar and juice. When the butter has been fully melted. Scoop a spoon of melted butter. And carefully mix this with the cold juice, eggs and sugar. When the butter has been accepted by this mix of sweet and sour. Add another spoon of hot butter

Repeat this step a few times. In case the butter does not leave flakes. You can carefully whisk the cold liquid into the bowl of melted butter. Now continuously stir all liquids in a single direction

CURD

The moment you sense the mass is getting a bit fuller. You can stop with the stirring. But keep your eyes on the heat for another set of 30 minutes. Make sure the water will not come to a boiling point

Remove the Pyrex bowl from the pan. Let it rest for an hour before you move the covered bowl to the fridge

I eat Lemon Curd with muesli , a apple (sliced) and Yoghurt ().

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