I found out, that there is either the lemon curd lover or the hater, not much in between. But if you put the curd on a cake with some fruits on top you totally win, always. Especially between a crunchy tart crust and fresh strawberries.
I have to admit that I didn’t even know that there is a lemon curd existing till I found it accidentally on the web by browsing recipes. So far I know it’s not a German thing. I totally fell in love with the first second I started making it. And my first try was a microwave recipe, which I still think works fine.
(adapted from here)
1 cup (200g) white sugar
1 cup(240ml) fresh lemon juice
3 lemons, zested
1/2 cup (115g) unsalted butter or lactose free margarine, melted
In a microwave-safe bowl, whisk together the sugar and eggs until smooth. Stir in lemon juice, lemon zest and butter. Cook in the microwave for one minute intervals, stirring after each minute until the mixture is thick enough to coat the back of a metal spoon. Remove from the microwave, and pour into small sterile jars. Store for up to three weeks in the refrigerator.
One thing I want to add, is that I always press the lemon curd through a sieve, to get out the little egg white pieces which always happen when I make it.
1/2 cup (100g) sugar
3/4 cup plus 1 1/2 tablespoon (200g) cold butter or lactose free margarine
2 3/4 cups flour (300g)
pinch of salt
Mix the flour with the salt and set aside.
Cut the cold butter in cubes and mix together with the sugar and the egg. I prefer to use my hands, but you can use your electric mixer, too. Add the flour and knead the dough with your hands until well combined. Form a disk, cover with plastic foil and let chill in the fridge for about half an our.
Preheat the oven to 350 degrees Fahrenheit (175 Celsius).
Roll out the dough on a floured surface and make it fit into your greased 9 inch baking pan. Make lines of holes in the dough with a fork. Let bake for about 25 Minutes or until golden brown.
When the tart crust is completely cooled, you spread the top with the lemon curd, I always do like 1/2 inch (1cm) thick. Then arrange the fresh strawberries on the tart. I added some blueberries and sprinkled almond sticks between the fruits.
A fresh summer treat.