Here is a classic you don’t want to miss for breakfast: Lemon Curd. And I’m talking about a lemon curd with the perfect balance of tangy and sweet. Many recipes are just using egg yolks for making lemon curd but I think adding both, whole eggs and yolks, makes a lighter, more lemon like, less rich and less eggy curd.
Most of the times, I eat this treat for breakfast, just like shown on the picture above. I spread it onto a slice of baguette with unsalted butter – yummy. But it also tastes great when spread on a pavlova, topped with whipped cream. Sometimes I even use it as condiment for soft cheese like Brie or Camembert.
I usually prepare lemon curd over a bain-marie, but most people just use a heavy bottom saucepan. Both works fine. The only thing you really have to pay attention to, is not to overheat the curd, otherwise the egg will curdle. The mixture should never be boiling. I always heat it over medium-low heat, so the water pot of the bain-marie is simmering lightly. The first time I made this curd I was overly careful and it took about 30 minutes to get the curd to the right consistency. Now, it usually takes me 15 minutes to get a curd that has thickened enough to coat the back of a wooden spoon. Speaking of wooden spoons …
Wooden spoon or rubber spatula?
Usually I am a huge fan of the old, wooden cooking spoon. But I have to admit, when making curds like this I have a very clear favorite: rubber spatulas. Their flexible heads are great for effective scraping.
Wooden spoons on the other hand are great for many other things, like stirring soups, but with their round shape, they simply don’t fit into the corners of a straight-walled saucepan. Even if cooking over a bain-marie with a bowl on top, frankly without the corner issue, I prefer flexible spatulas. Why? Because it’s almost impossible to make contact with a large surface of the pan bottom, and that’s the second drawback. Unfortunately, for curd that’s exactly what you need. They just give you a better contact with the bottom and corners, so the curd isn’t scorching. And never forget stirring consistently!
Nothing else to say here, except: Enjoy!
PS: The recipe for the blood orange jam will follow as soon as I have figured out a proper substitute for jellying sugar I would use in Austria. After that and a re-testing session with the new ingredient. German speaking readers can find the recipe here.
Update 28/3/2017: It took me a while but now you can find the recipe for this awesome blood orange jam with Aperol here.
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