Baked Lemon Curd with Bay Leaves

My world is made of small things. When I realized this simple truth for myself, I became a little happier. Some little things I delight, other ones make me sad. It’s all about this world, and it’s can’t be in another way.

I like to drink from large cups. And for a long time I dreamed of a liter cup, but all the options that are on the market, it did not suit me. Poor quality of ceramic, inconvenient form or sad coloring. I despair of finding a cup of my dreams.

And when accidently a few days ago, I saw this miracle, with pleasant forms, laconic and uplifting inscription and a comfortable handle, I realized that I buy it for all the money. And it picks me up every morning.

And what little things are picking you up?

And this recipe of baked lemon curd from chefs of Make My Cake Patisserie will definitely be on the list of those little things;)

Baked Lemon Curd with Bay Leaves Recipe

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Prep time

20 mins

Cook time

50 mins

Total time

1 hour 10 mins

Recipe type: Dessert

Ingredients

12 pieces bay leaves
2 tbsp lemon pell
100 ml cream
4 eggs
1 yolk
150 g sugar
100 ml lemon juice

Instructions

How to make lemon cream?

In a small stewpot gather bay leaves, lemon peel and cream.
Put on fire and bring to a boil.
Take it off the heat and leave for half an hour.
Whip eggs, yolk and sugar until the mixture is pale and add lemon juice.
Strain the cream mixture into the egg, leave 4 sheets.
Pour the cream into 4 individual baking forms and put into the oven (120 C) for about 50 minutes, until the cream almost drags in the middle.
Before serving, decorate with the remaining bay leaves.

Despite the simple set of ingredients, dessert will be a very noble and elegant. And unlike cakes and pastries, it’s not settled in every house and not banal.

Portion cooking, original presentation, often confuse those who want to try something new.
Baked desserts – it is very effective and the main thing it is simple. I’ve checked.

Lemon curd recipe enchants and leads to enjoy every moment. So it is tender and beautiful. And afterwards, you sure it will pick you up.

About the Author: Victoria Gladchenko and Anna Bakhonko, Make my Cake Patisserie

Victoria: I was born in May 1987 in my beloved Odessa. Since childhood food has been meant a lot for me. My dad was an excellent cook, and my mother always liked to “invent” something delicious, and surprise us. I have never had any problems like «fried onions», «fish», «greens», and so on, which are usually children have. I ate everything that was cooked deliciously. The food was not just a meal in our family. It was with sense; it was varied and beautiful. Anna: I was born in winter, January 1, 1988, here, in Odessa. I spent my childhood in a beautiful house with a large shady garden. My grandmother always had the goal «To feed Anna the best and healthy everything,» and I carefully hid meatballs from my soup, hoping not been exposed. I loved my mom’s adventures in cooking much more: rose-shape cookies with rose jam topping; three-layer ice cream cake, decorated with mulberries, we have gathered together, coming back from the beach; crunchy mini-toasts with colored herring butter. My mother always had unusual game approach to cooking and eating.