Is there an easier dessert to make than a lemon pot? Well if there is I’m yet to find it.
I personally make my own lemon curd as my neighbours are addicts and would be very upset if they didn’t receive their almost weekly pots of it but any good quality bought one is fine. The recipe for home made lemon curd is below should you be at a loose end and happen to have 4 loose lemons laying around.
Ingredients for 4 people
for the lemon pots
- 8 tablespoons of lemon curd
- 4 tablespoons of greek yoghurt
- 4 tablespoons of full fat crème fraîche
- 2 teaspoons of grated lemon zest
As I said above is there anything easier than, mix all the above ingredients together and spoon into serving glasses. Keep a little of the grated zest back to sprinkle on top for decoration.
for the lemon curd
- zest and juice of 4 unwaxed lemons
- 200g of golden caster sugar
- 100g of unsalted butter
- 3 eggs and 1 egg yolk
Put the lemon zest, juice, sugar and butter into a glass bowl (a heat proof bowl if you don’t have a glass bowl) and put over a pan of hot simmering water, making sure that the water doesn’t touch the bottom of the bowl. Sir this gently until all the butter has melted.
Gently beat the eggs (just to incorporate them all together) the poor into the lemon butter liquid. Whisk continuously over the hot water at all times ensuring the water doesn’t touch the bottom of the pan. This will eventually thicken, the eggs will cook and when it looks like a thick custard you can take the bowl off the hot water and stir occasionally as it cool.
This amount of lemon curd would normally fit into 2 jam jar size jars however I find that put straight into a bowl in the fridge it will be gone by breakfast the next day.