Crème au Citron et Thym Citronné
Lemon Curd with lemon thyme
Prep Time 10 minutes mins
Cook Time 15 minutes mins
Course Dessert, Side Dish
Cuisine French
- 2 lemons zest
- 1 lemon thyme small bunch
- 170 g sugar
- 60 6 butter unsalted
- 2 eggs
- 1/4 cup lemon juice approx 2 lemons
- pinch salt
Zest lemons and remove thyme leaves from stalks bringing to a paste in a mortar and pestle.
Add lemon zest and thyme to sugar in a bowl and cream together with the butter.
Incorporate 1 egg before adding the second, stir in lemon juice and a pinch of salt.
Place the mixture into a saucepan over a low heat whisking constantly and it should thicken just before it comes to a simmer.
Remove from heat, decant into your jar and refrigerate.
**Be careful not to rush the process. If the heat is too high or you leave it unattended, you risk scrambling the eggs instead of getting the silky texture of the lemon curd.I used one 370g Bonne Maman Jar and it fit perfectly!
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