Lemon Curd
Preptime: 15 min
Cooktime: 15 min
Servings: 12
This lemon curd is creamy and pudding like with a nice balance of tanginess and sweetness. Using whole eggs in addition to egg yolks makes it lighter than lemon curd made with egg yolks alone. Salted butter adds just the right amount of salt.
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Ingredients
2 eggs
2 eggs yolks
50 gr granulated sugar Swerve
1/3 cup freshly squeezed and strained lemon juice
2 grated zest of lemons
3 tbsp salted butter
1 tbsp agar agar
Direction
In a nonreactive 2-quart saucepan, beat the eggs, yolks and sugar with a whisk until the sugar is mostly dissolved. Whisk in the lemon juice and zest.
With a heat-proof spatula, scrape out the corners and scrape down the sides of the pan. Place the pan over medium-low heat and swirl the spatula around continuously, keeping it in contact with the bottom of the pan. The mixture will gradually turn more opaque and the spatula will start to make visible swaths through the mixture, 10 to 15 minutes (shorter on a gas burner). Keep stirring until it is as thick as sour cream and coats the spatula blade, 2 to 3 minutes more.
Off heat, stir in the butter until it melts and the curd is smooth. Pour the custard into a storage container with a tightfitting lid. Lay a piece of plastic wrap directly on the surface of the lemon curd to prevent a crust from forming, then seal it with the lid. Chill in the refrigerator for 4 hours before using.
Store it tightly sealed in the refrigerator for 1 month or in the freezer for up to 1 year.