Lemons are everywhere I go in the streets of Santiago Dom. Rep., inviting one to make a variety of lemony recipes. Besides summer favorites such as lemonade and lemon icies, lemons are for sweet creamy lemon curd, the perfect cream to make lemon meringue pie, lemon mousse (which I'll be posting soon) and as the all-time favorite, filling for cakes, cupcakes and cookies.
With the shown amount of lemons I picked in by backyard Persian lemon trees, I just had to use a few to prepare and update my previous curd recipe and add some photos to it too. If you haven't already make this fruit curd, I advice you to go to the market, get some lemons and prepare this recipe! I am sure you'll enjoy its tart yet sweet flavor in a cream that can be enjoyed with
½ cup fresh lemon juice (115 g)
¾ cups sugar (150 g)
2 eggs + 2 yolks
4 tablespoons unsalted butter (57 g)
2 teaspoons lemon zest (green part only)
1. Beat the eggs and yolks with the sugar until slightly foamy for 1-2 minutes, add lemon or lime juice and place in a heavy-bottomed pot over medium-low heat, or double boiler over medium heat .
2. Cook, stirring constantly, until mixture thickens and forms a layer on the back of a spoon. It took about 5-10 minutes depending on the size of the pot. Remove from heat and add the butter, stir with wisk until smooth, pass through a sieve and add the lemon zest if desired.
3. Pour the cream into a bowl and lay a plastic sheet directly on the surface of the cream until cooled to avoid skin from forming. Refrigerate until completely cool and thickens, or until needed. Lasts up to 2 weeks in the refrigerator.
Yield: 1 ½ cups.
Note: Dominican lemons are green, so what you see here are lemons not lime.