One of the favorite recipes of English cuisine is lemon cream or originally lemon curd. A kind of spreadable dessert based on egg and lemon juice. You can think of it as chocolate hazelnut cream as its usage area. You can consume it with pancakes for breakfast or you can spoon it from the jar. The Brits generally prefer to eat them with scones.
From time to time in local recipes, people ask “why do we do this, why do we use eggplant instead of zucchini in this recipe?”. There is no answer I can give to such questions. I don’t know what was going on in the mind of the person who invented the recipe. Maybe he liked eggplant more than zucchini, or maybe because the amount of water that eggplant releases was different from zucchini and it was more suitable for the consistency he wanted to achieve. We cannot know this.
The same goes for this recipe. Why have they used so many eggs? I do not know. Maybe they had a lot of eggs in their hands, maybe there was no other material to give the consistency the eggs give. It is a recipe that has been made the same way for hundreds of years. After that point, we cannot question or change it. The changes we will make (such as reducing the amount of eggs) will make it something else. If we want to make lemon curd, we should do it how it should be done.
Does it smell egg?
The point where I try to come is the smell of the eggs. Lemon curd does not smell eggs if you follow the recipe properly and do not use smelly eggs. If your lemon curd smells of eggs (whatever recipe you use) it’s not the fault of the recipe, it is either you or the eggs you use. You may not have beaten the eggs well, saying that nothing happens in two seconds and you may have left the curd on the stove and went to open the door and did not stir constantly. Or the egg yolks that you use may smell more than usual due to being stale or something that the chickens making eggs ate. There is nothing you can do in this situation anyway. Whatever you used those eggs for, no matter how you use them, they will smell. Sometimes you feel the bad smell of the the eggs while whisking. If you feel this, do not go ahead and waste your material and labor. Replace the eggs. Sometimes it may not be possible to feel this smell before the eggs are cooked. Unfortunately, there is nothing that can be done in this case.
Enjoy the recipe…
- 3 eggs,
- 3 lemons,
- 1/2 cup sugar,
- 2 spoonful of butter.
- Grate the yellow peels of the lemons you washed and dried, with the thin side of the grater and squeeze out the water,
- In a sauce pot, beat the eggs and sugar until a smooth consistency,
- Add the grated lemon peel and lemon juice and whisk well,
- Add the butter and take it to the stove,
- Cook on low heat, stirring constantly, until thickened,
- Strain the cream with a fine strainer,
- Stir frequently until it is completely cooled, to prevent crusting,
- After cooling, pour into glass jars and keep in the refrigerator for up to four days.