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Thursday, July 23, 2015

Lemon Curd


Lemon curd is a tangy, thick, soft and velvety cream that can be used as a spread instead of jam. It can be used to fill scones, tarts, pies or in cakes, no bake lemon cheese cakes, etc.

It’s a perfect recipe to use up those extra egg yolks after making meringue, angle food cake, etc.

Ingredients:

2 nos. Large Eggs
150gms Caster Sugar
60ml Fresh Lemon Juice (Do not use bottled lemon juice)
50gms Unsalted butter (At room temperature)
1tblspn Fresh finely shredded lemon zest

Method:

  1. Using the double boiler method (steel bowl placed over a saucepan of simmering water) whisk together eggs, sugar and fresh lemon juice until blended well.


  2. Cook stirring it constantly (to prevent it from curdling), until the mixture becomes thick.


  3.   Add the butter and whisk into the mixture until the butter has melted.


  4.   Add the fresh lemon zest and fresh lemon juice and whisk nicely until well blended.


  5.  Remove from the heat and immediately put the cling wrap on the curd to prevent skin forming on it and refrigerate till it cools.


NOTE:

  • This can be preserved up-to 1 week.
  • While double boiling the water in the saucepan should be simmering and not boiling. The water should not touch the steel bowl.
  • You can also strain the lemon curd once its thick and ready to remove any lumps if they have formed.
  • Lemon curd continues to thick as it cool, if you want a lighter curd in texture, add whipped cream to the chilled lemon curd and use it as required.


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