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Velvety Lemon Curd with White Chocolate and Cardamom - photo 1
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Velvety Lemon Curd with White Chocolate and Cardamom

Desserts Cakes and Bakes Additions 45 min Medium 12 wyświetleń ~16.97 PLN - (0)
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Description

Here is a unique variation on the classic British lemon curd that will take your taste buds to a whole new level. This recipe is the essence of elegance and a modern approach to pastry. The combination of intensely sour lemon flavor with the creamy, enveloping sweetness of white chocolate creates the perfect balance. The addition of a pinch of aromatic cardamom brings an exotic, slightly spicy note that beautifully enhances the citrus character of the curd. The curd has an incredibly smooth, silky texture, perfect for spreading, filling, and decorating. It works wonderfully as a filling for crumbly tartlets, meringue Pavlovas, macarons, as a topping for cheesecake, an addition to ice cream, natural yogurt with granola, and simply as a luxurious spread for fresh rolls, croissants, or toast. Its beautiful pale yellow color also makes it a stunning decoration for any dessert.

Składniki (9)

Servings:
8
  • Lemon juice 150 ml
  • Cukier drobny do wypieków 10 łyżek
  • Egg 3 szt.
  • Butter 100 g
  • White chocolate 100 g
  • 🌿 Przyprawy
  • Skórka otarta z cytryny 15 g
  • Ground cardamom 2 g
  • Salt 0.0 szczypt
  • ✨ Opcjonalne
  • Edible rose petals 2 g
💰 Szacowany koszt dania: ~16.97 PLN (2.12 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation of ingredients

1

Start by preparing the lemons. Wash them thoroughly under hot water and scrub them with a brush, then dry with a paper towel. Using a fine grater (zester), zest the yellow part of the peel from 3 lemons, being careful not to grate the white, bitter part (albedo). Next, cut the lemons in half and squeeze out the juice, measuring 150 ml. Finely chop the white chocolate with a sharp knife. Cut the cold butter into small cubes (about 1x1 cm) and return it to the refrigerator.

Ingredients: Lemon juice, Skórka otarta z cytryny, White chocolate, Butter
For grating the zest, it's best to use a special grater called a zester or the smallest holes on a traditional grater. Chopping the chocolate into small pieces will help it melt faster and more evenly in the hot cream.
2

Prepare a water bath. You will need a pot and a matching metal or glass bowl that will rest securely on its edges without touching the bottom. Pour water into the pot to a height of about 3-4 cm and start heating it over low heat. The water should gently steam, but not boil.

A bain-marie is absolutely essential. It provides gentle, even heating of the egg mixture, which prevents it from curdling and turning into scrambled eggs. Never heat the curd directly over the flame!
3

In a prepared bowl (the one that will be used in the water bath), place the eggs and fine sugar. Using a whisk, vigorously beat the ingredients for about 2-3 minutes. The mixture should become lighter, slightly fluffy, and the sugar should mostly dissolve.

Ingredients: Egg, Cukier drobny do wypieków
Use a large, comfortable whisk. You don't need to use a mixer. The goal is to thoroughly combine the eggs with the sugar, not to whip them into stiff peaks.

Cooking Curd

4

Add freshly squeezed lemon juice, grated zest, ground cardamom, and a pinch of salt to the bowl with the egg mixture. Whisk everything together until the ingredients are combined. Place the bowl over a pot of steaming water.

Ingredients: Lemon juice, Skórka otarta z cytryny, Ground cardamom, Salt
Make sure that the bottom of the bowl does not touch the surface of the water in the pot. The heat should come from the steam, not from direct contact with the hot water.
5

Heat the mixture on low power, stirring constantly with a whisk. Stir slowly but continuously, paying special attention to the bottom and edges of the bowl, where the mixture thickens the fastest. The cooking process will take about 10-12 minutes. The curd is ready when it thickens noticeably and has the consistency of a thin pudding. The best test is the spoon test: dip a wooden spoon into the cream, remove it, and run your finger along the back. If a clean path remains that does not run together, the curd is ready.

PATIENCE is key! Do not increase the burner power to speed up the process, as it will curdle the eggs. Continuous stirring prevents sticking and ensures a smooth consistency. If you notice lumps, immediately remove the bowl from the heat and stir very vigorously.

Finalization

6

When the curd reaches the right consistency, remove the bowl from the pot and place it on the countertop. Immediately start adding cold butter, one cube at a time, while continuously whisking. Only add the next cube once the previous one has completely melted and combined with the mixture. Adding cold butter will stop the cooking process and give the cream a beautiful shine and velvety smoothness.

Ingredients: Butter
Adding the butter in batches and mixing is important for achieving the proper emulsion and creamy texture. Do not throw in all the butter at once.
7

Into the still warm, buttery curd, add all the chopped white chocolate. Set aside for a minute to allow the chocolate to soften from the heat, then gently stir with a spatula or whisk until all the chocolate is melted and a perfectly smooth, uniform cream forms.

Ingredients: White chocolate
The residual heat of the curd is enough to melt the chocolate. Do not heat the mixture anymore to avoid seizing the chocolate.
8

To achieve a perfectly silky consistency, strain the finished curd through a fine-mesh sieve placed over a clean bowl or directly over jars. Use a silicone spatula to help push the cream through the sieve. This step will remove the grated lemon zest and any unnoticed bits of egg.

Don't skip this step! It's a secret of professional pastry chefs that guarantees an absolutely smooth, luxurious texture for your cream.
9

Pour the hot curd into clean, sterilized jars. To prevent a skin from forming on the surface, cover the surface of the cream with a piece of plastic wrap, making sure it touches the curd directly. Leave it to cool completely at room temperature, then screw on the lids and place the jars in the refrigerator for at least 4 hours, preferably overnight. During this time, the curd will thicken further and achieve the perfect consistency.

Ingredients: Edible rose petals
Jars can be sterilized by placing them in an oven preheated to 120°C for 15 minutes. Direct contact of the foil with the surface of the cream prevents air access and the formation of a hard crust.

Fun Fact

💡

Lemon curd comes from England and originally, in the late 19th century, it was literally 'lemon cheese'. Cream was added to lemon juice to curdle it, and then the whey was separated. The smooth version we know today, made with eggs and butter, became popular during the Victorian era as a filling for cakes served during the traditional 'afternoon tea'.

Best for

Eleganckie śniadanie Podwieczorek w stylu angielskim Jako nadzienie do tortów i deserów Słodki prezent DIY w słoiczku

Tips

🍽️ Serving

Serve chilled. It is excellent as a topping for freshly baked scones, French toast, pancakes, or waffles. Use it to layer cake layers, fill tart shells, or as the center of a Pavlova. Mixed with Greek yogurt and granola, it creates a gourmet breakfast. Before serving, you can optionally decorate it with edible rose petals for a beautiful visual effect.

🥡 Storage

Store in a tightly sealed jar in the refrigerator for up to 2 weeks. Curd can also be frozen! Transfer it to a freezer container, leaving some space at the top. It will stay fresh in the freezer for up to 3 months. Thaw slowly overnight in the refrigerator.

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