🕒 Prep Time: 15 mins
🕒 Chill Time: 2–3 hours
🍽 Servings: 4
🧾 Ingredients
- 1/2 cup (120 ml) fresh lemon juice (about 2–3 lemons)
- 1 tbsp lemon zest
- 3/4 cup (150g) granulated sugar
- 3 large egg yolks
- 2 large egg whites
- 1 cup (240 ml) heavy whipping cream
- 1 tsp vanilla extract
- Pinch of salt
💡 Optional: Add 1/2 tsp turmeric for color or use a few drops of yellow natural food coloring.
🍽️ Instructions
1. Make Lemon Curd Base:
- In a saucepan, whisk lemon juice, zest, sugar, and egg yolks.
- Cook over medium-low heat, whisking constantly until thickened (about 5–7 mins). Don’t let it boil.
- Remove from heat and let cool completely (refrigerate to speed it up).
2. Whip the Egg Whites:
- In a clean bowl, whisk egg whites + pinch of salt until stiff peaks form. Set aside.
3. Whip the Cream:
- In another bowl, whip the heavy cream with vanilla extract until soft to medium peaks.
4. Combine Everything:
- Gently fold the whipped cream into the cooled lemon curd.
- Then fold in the whipped egg whites carefully to keep the mixture light and airy.
5. Chill:
- Spoon into serving glasses or ramekins.
- Chill for 2–3 hours until set.
🥄 Serving Tips
- Garnish with lemon zest, mint leaves, or berries.
- Serve in small glasses for a fancy look.
