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Lemon curd hot pots

When I went to London last month I brought back a special booty: lemon curd from Harrods 🙂

I was waiting for my friend Caro to come to my place to try it and chose an original recipe to showcase it: lemon curd hotpots.

I adapted the recipe from marmiton, the result is very good, you could probably get away with putting less sugar but overall the process is very easy and the result impressive and original!

Enjoy 🙂

Ps: bonus picture us the meal we had before: Roquefort stuffed chicken breast roasted w peaches served with a side of fresh spinach with shallots that was flash panfried 🙂

Ingredients (4 Portions) :
– 120 g + 4 tsp lemon curd
– 3 eggs
– 80 g sugar
– 35 g salted butter
– 1 tbsp flour

– Preheat the oven at 210°C
– Melt the butter and mix w the 120g lemon curd
– In a bowl mix the eggs, sugar and flour
– incorporate to the lemon curd mixture
– Divide the mixture in the ramequins and add a tsp lemon curd in each.
– Cook for 20 min or until the top is golden.
Try it w cherry sorbet for a tangy twist!!

An in French
Ingrédients (4 Portions) :
– 120 g + 4 cc de lemon curd
– 3 oeufs
– 80 g de sucre
– 35 g de beurre salé
– 1 cuillère à soupe de farine

– Préchauffez le four à 210°C
– Faites fondre le beurre et le mélanger aux 120 g de lemon curd pour le délayer.
– Dans un saladier, mélangez les oeufs, le sucre et la farine.
– Incorporez ensuite la préparation au lemon curd.
– Versez la préparation dans des ramequins individuels et rajouter dans chacun 1 cuillère à café de lemon curd.
– Placez les ramequins au four pendant environ 20 minutes jusqu’à ce que le dessus soit doré.
Déguster avec du sorbet a la cerise!





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