- 150 ml lemon juice (about 2-3 lemons)
- Zest of two lemons
- 150 g sugar
- 100 g butter
- 4 egg yolks
Ostebord med Lemoncurdperfect accompaniment for full-bodied, flavourful cheeses
Place a heatproof bowl in a saucepan containing simmering water. It is important that the bottom of the bowl does not touch the water. In the bowl, add the lemon juice, finely grated lemon zest, sugar and butter. Heat until the sugar and butter have melted.
In a separate bowl, beat the egg yolks until fluffy. Now slowly beat in the warm mixture of butter, citrus and sugar in a thin stream. Beat until completely combined, then pour the mixture back into the heatproof bowl over the simmering water. Stir often. The heat will cause the curd to thicken. The mixture must never begin to boil, as that will cause it to separate. It will gradually thicken as you stir it over the heat. When it is thick enough, after approx. 7-8 minutes, remove it from the heat, pour into a jar and let cool.
Lemon curd is usually served with cakes or on toast. However, never underestimate it as an accompaniment to cheese. It adds a lovely sweetness and makes for a fresh change of pace. You can also try substituting other citrus fruits or mashed raspberries for the lemon juice.
The curd should be stored in the refrigerator and can keep for at least one week.
On this board, the curd is also served with candied ginger, which in many ways conveys a similar flavour – a delightful combination of sweetness and freshness. In my view, this is a perfect accompaniment for full-bodied, flavourful cheeses.