Baked lemon curd with bay leaves is a delicate yet bold dessert that perfectly balances citrusy brightness with subtle herbal depth. The smooth, velvety texture of the curd melts in your mouth, while the infusion of bay leaves adds an intriguing aromatic note. Baked to perfection, this dish is an elegant twist on the classic lemon curd, ideal for a light yet indulgent treat. Serve it warm with a dollop of whipped cream or alongside shortbread cookies for a delightful finish to any meal.
Ingredients
Method
- 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.
The dish in the photograph was cooked by the restaurant for this story. Photo: Oleksandr Slyadnyev.
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