Lemon Cream

Lemon cream, or lemon curd, is a creamy preparation that finds its roots in British cuisine but lends itself perfectly to an Italian reinterpretation, using the fragrant lemons of our country. It is a versatile cream, perfect for filling desserts or to be enjoyed by the spoon.

Ingredients

• 4 untreated lemons
• 200 g of sugar
• 100 g of butter
• 3 large eggs
• 1 pinch of salt

Preparation

1. Start by washing the lemons and grating their zest. Squeeze the lemons to get about 120 ml of fresh juice.
2. In a saucepan, combine the lemon juice, grated zest, and sugar. Stir and heat over medium heat until the sugar has completely dissolved.
3. Add the butter cut into pieces and continue stirring until the butter is completely melted.
4. In a separate bowl, beat the eggs with a pinch of salt.
5. Gradually incorporate the beaten eggs into the saucepan with the lemon mixture, straining them with a sieve to remove any residues.
6. Cook everything over low heat, stirring constantly until the cream thickens and reaches the desired consistency (this might take from 10 to 15 minutes).
7. Once ready, transfer the cream into a bowl and cover it with plastic wrap in contact to avoid the formation of a skin on the surface.
8. Allow to cool completely before using or storing in the fridge. If stored properly, it can last up to a week.

Curiosity

Lemon curd is a classic of English cuisine and is traditionally served at breakfast or teatime, spread on scones or toasted bread. In Italy, you might use it to fill a shortcrust pastry tart or to give a citrusy touch to a chocolate cake, thus replacing the classic jam or pastry cream. Enjoy your cooking and tasting!