Tag Archives: lemon

Creamy Lemon Curd

Creamy Lemon Curd
Creamy Lemon Curd

Hey people!

Creamy Lemon Curd by gingerlemonandspice

I am totally in a lemony, citrusy mode. I just HAD to buy those organic lemons in the store!! I didn’t really have a plan what to do with them, and I had a lot of ideas. I thought of a lemon loaf, lemon rosemary palmiers, meringue with lemon and raspberry, lemon pasta,… Well I guess I had a lot of ideas. When you should be learning and concentrating on stuff your mind is very happy to escape to things like that!

But in the end – you might have guessed it – Lemon Curd it was!!

Creamy Lemon Curd by gingerlemonandspice

I have never done lemon curd before, but I got a jar from a friend as a gift for my birthday once. I really liked the sour and sweet taste of it and it went quickly, just like that, on bread with cream cheese. But there are sooo many more thing you could do with lemon curd! I am thinking about trying those nice mini pavlova stacks from Donal Skehan and make a second version with lemon curd. But I am not sure yet – let’s see if there will be enough lemon curd left or if it will be gone as quickly as the one I got more than a year ago!!

This version of the curd is adapted from sweetapolitas Lemon Meringue Cake and it is very creamy and thick. It does not drop from your spoon, believe me, I have tested this 🙂 The pictures were taken when the curd still was a little warm. It is soo delicious, I can just eat it with a spoon and don’t need bread or cake or anything with it!!

After you gathered all your ingredients it is very easy and quick to make. Well, at least if your not taking about a thousand pictures during the procedure 😉

Creamy Lemon Curd by gingerlemonandspice

Creamy Lemon Curd

Creamy Lemon Curd by gingerlemonandspice

Creamy Lemon Curd by gingerlemonandspice










4 organic lemons, you need zest and juice

2 whole eggs

4 egg yolks

200g (1 cup) sugar (I used powdered sugar, then it is 1 3/4 cup)

60g (4 tablespoons) butter



1. Zest the lemons. You need 2 teaspoons of zest. You can dry the rest of the zest or use it in another recipe. Press juice out of the lemons. You need 160ml (2/3 cup) of juice!

2. Prepare a pot and a metal or ceramic bowl that fits on top. The Bowl should not be too small! Pour hot water into the pot but only as high so that the bowl does not touch the water. Take the bowl of and prepare the mixture

3. Beat eggs and sugar in the metall bowl with a hand mixer until very foamy. Add juice. Stir slowly as it will be very liquid now!

4. Now put the bowl back onto the pot and on low-medium heat and add the butter. Don’t go away, you have to whisk more or less constantly!

5.When the mixture changes consistency and gets thicker take the bowl of the heat and put the mixture through a fine sieve. Now add the zest and stir well. You can put the lemon curd into one bowl and cover with cling film so that it touches or you could do it like me and pour it into several small glass jars, clean the rim and close them immediately. The curd should stay fresh for one or even two weeks in the refrigerator, but I have not tried it myself. So no garantees 😉 Enjoy!

Creamy Lemon Curd by gingerlemonandspice

~ Kathrin


Lemon & Rosemary Palmiers

Lemon & Rosemary Palmiers
Lemon & Rosemary Palmiers

Hello and good evening people of the world wide web!!


So this is me – taking the courage to throw me and myself out there for you to discover and take part in my life, my adventures and my love for food, sewing and traveling!

As you might recognize, English is not my mothertounge. Actually I am from Germany! But I do really love the language and I try my best not to make to many mistakes. Should you find something not understandable or a meaning totally different please don’t hesitate to tell me 😉

I hope you, my dear reader, will have fun here, live through emotions with me and find a lot of inspiration!!

I wish you all the best for the new year – 2013 – i feel that this will be a fantastic year!! Kleeblatt

I am soo looking forward to get to know all of you!!

As a small preview of what you will find here on the blog soon, I’ll share a first recipe with you!


It is the recipe of ‘pigs ears’ (as we say in Germany – I don’t know the real name in English). Pigs ears are very popular especially in Italy and Spain! I made i small twist with the addition of rosemary and lemon and I like them very much! They are a very quick to make snack to bring to a party or nice evening with friends! They also stay fresh for a while in an airtight container.

I hope you like them like I do!

Have a beautiful evening and a fantastic start into the new year!!



Rosemary and lemon pigs ears



1 big sheet puff pastry

4 Tablespoons sugar

fresh rosemary leaves

lemon zest of one lemon


Roll flat the puff pastry in front of you, preferably on a sheet of baking parchment. Sprinkle 2 Tablespoons Sugar on top of it. Cut rosemary leaves and lemon zest as small as you can and sprinkle it eavenly onto the puff pastry. Use a rolling pin to press the sprinkled goods gently into the dough and flip it over. Treat this side of the dough like the other one. When you are ready, start roling the puff pastry from two opposite sides (the smaller ones if you want bigger pigs ears, the longer ones if you want smaller ones) to the centre. Put the roll into your baking paper and into the fridge for half an hour.

Afterwards cut slices of the roll like 3-5 mm thick and put them on a fresh baking parchment on a baking sheet and into the oven. Temperature needed is 180 °C for approximitly 15-20 minutes. The pigs ears are ready, if they are puffed up nicely and not yet browned. Let them cool for a few minutes on the sheet and then indulge!