A foolproof sauce/custard/preserve, this multi-functional crème is super versatile and really high on the taste factor. Tangy Italian lemons with sweet undertones get cut by rich butter with a custard-like consistency because of the eggs. Extremely easy to make, I love using it as a tart filling, macaron center preserves with scones or even in cakes, baked or otherwise!
120g Lemon juice
Zest of 2 lemons
200g castor sugar
3 egg yolks
75g butter softened
10ml Limoncello (optional)
Make a Bain Marie, you can do this by placing a bowl on top of a utensil of boiling water or placing the bowl on tissues in boiling water in a saucepan. It’s essentially a water bath to enable slow, gentle cooking.
In the bowl, add the lemon juice, zest and the sugar and heat till the sugar dissolves in the lemon juice.
Put the warm lemon juice through a sieve to filter out the zest.
Whisk the egg yolks.
Put the egg yolks into the lemon juice and put them back on the Bain Marie.
Cookout the mixture till it loses some of the liquids and coagulates. Constantly stir the mixture with a rubber spatula.
Once you’ve reached the desired custard-jelly like consistency, add the softened butter to enrich the curd.
You can add a splash of Limoncello to give it that extra kick.