- 1 large egg
- 2 large egg yolks
- 2/3 cup powdered sugar
- 1/2 cup fresh lemon juice
- 6 tablespoons unsalted butter, chopped
- 1 cup cold cream
- 2 tablespoons jam sugar.
Add egg, yolk and sugar in Add to a 2-3 quart heavy-bottomed saucepan and mix well. Stir in the lemon juice.
Add the butter and heat over medium-high, stirring almost constantly.
Once the butter has melted, switch to the silicone spoon and continue to stir, scraping the sides and bottom of the pan as the mixture begins to thicken. If bubbles form, stir for a few more seconds, then remove from heat.The curd must be shiny and dense.
Pass the quark through a sieve and press down with the back of the silicone spoon to get the maximum. Only a few small pieces of boiled egg remain.
Allow the curd to cool slightly, then cover and place in the fridge until cool. It will thicken even more as it cools.
Whip the cream with the icing sugar until a firm foam forms. Gently fold in the cooled lemon curd until no traces remain.
Fill 4 glasses or jars with the curd, cover and refrigerate until ready to serve.