Lemon Curd

Ingredients:

4 lemons (juice and zest)
150g sugar
3 eggs
100g butter

1 tablespoon cornflour

Instructions:

In a saucepan, combine the juice and zest of the lemons with the sugar and cornflour.

Beat the eggs in a bowl, then add them to the mixture.

Heat over low heat, stirring constantly until the cream thickens.

Off the heat, add the butter in small pieces and mix well.

Pour the lemon curd into jars and leave to cool. Store in the refrigerator.

History of Lemon Curd:

Lemon curd, sometimes simply called "curd," has ancient origins in England. The word "curd" means "curd" in English, which refers to the preparation method of cooking the mixture until it thickens.

The first recipes for citrus curd date back to the 19th century. At the time, it was mostly made with lemons, although orange and lime versions also emerged.

The recipe for citrus curd, and especially lemon curd, quickly gained popularity. Lemons were imported to England from the Middle East, and their bright, tangy taste appealed to British taste buds.

In the 19th century, lemon curd was mainly served with toast for breakfast or used as a topping for scones or muffins. It was also a key ingredient in the preparation of lemon pies and other classic British desserts.

Over time, the demand for lemon curd led to its commercial production. Renowned British brands began to manufacture and market jarred lemon curd, which helped to spread it nationally and internationally.