On a hot, hot summer working day, we often think how nice it would be to have a cold lemon curd on the table after lunch. Some dreams can come true.
In summer, sweets are just as popular in the home as they are with guests, but in a different form. Light, refreshing cold desserts that don't make you feel sick to your stomach are better. But there are other options beyond ice cream.
Cream with lemon or a slice of cake?
In Hungary, too, you can see glass creams and glass desserts in many pastry shops and even bistros, but they are still not as popular as in the southern cities. There is a reason they are common there, as they are much lighter than a lot of pastry pies, doughnuts or scones. The glass, on the other hand, is dominated by luscious creams, mostly with fruit and a little chocolate, but with a little “crumb” on the bottom or top. In this ratio, the best sweets to have when you get home from the beach, or when you have a light dessert after our salad lunch on a weekday.
The best lemon cream in the world: LEMON CURD
A famous 19th century creation is a sweet and very sour cream made from lemon, butter, egg and sugar. Whatever you put it in, it completely transforms, lifts and makes it unforgettable. This concentrated yet silky cream has flavours that are enough to satisfy your sweet tooth in a single mouthful. Personally, I'm not a fan of lemon sweets, and I avoid lemon curd in ice cream by a long shot, but the lemon curd overpowered everything the first time I tasted it.
Lemony, very lemony and heavenly
We were in a small Italian town, in fact in a “mamma's” kitchen, where the desserts were prepared the moment the guest arrived. Of course, there had to be some preparation, like a lemon curd ready in the fridge. Because it takes a long time to cook from the butter and sugar, so you can use it for a whole week if you just spoon it on top of a pancake. Going back to my first tasting, I didn't order the sweet, rather it was recommended that I should try this lemon pie here. They brought out the crumbly pastry with a buttery base, in which this ochre cream gelled and oozed a little. It was topped with a sweet foam that crackled from the roasting of the chef's torch flame. A little sceptical, I tasted it and the taste has been in my mouth ever since. I never thought lemon could be so perfect in a dessert. Since then lemon sweets I also prefer to taste them, and they are actually refreshing in addition to the heavy caramel, chocolate or hazelnut treats.
The lemon curd soaks into the soft sponge cake to make the perfect combination, and one slice is plenty for a light, summery sweet treat after lunch.
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