Lemon cream, lemon curd

5. September 2012

Previously, I bought this lemon curd at Marc & Spencer and was very glad to use it in the kitchen, for example, to make her grandmother Jirina great , perfect for example with cheese desserts. Also in pancakes is great. I discovered it for the first time, but later I came across a recipe that has proven itself, and now I make home once and for all.
For one 1/4 liter of glass, about two lemons are needed. I recommend two lemons scraping, squeezing the juice, and if the fluid is still low, use the third if the bark is more, do not mind, hold 70 ml ... I also recommend shredding very gently, later the structure of the bark could bother you. It is also possible to mix the finished cream. robot.

25 minut - 0 porce

Postup

1. Wash the lemons well and grate the bark to the finest grater. This is the moment when it could become a major mistake. Make sure you only grind the yellow part of the bark, the white layer will burn and the whole cream would be nothing ...
2. Mix all ingredients and warm the water bath with occasional stirring until it thickens into a thick slurry consistency.
3. This fresh cream can be used immediately or stored in the refrigerator for up to two weeks.