Its tart flavor, satiny and smooth surface make me need to eat lemon curd whenever. I needn't bother with anything to go with my lemon curd since I can eat it straight out of the container with a spoon.
Lemon curd can be utilized as fillings for tarts, cakes, treats or cupcakes. You can even utilize it on your plain yogurt also. You can spread it on toasts.
Right now, utilize the bain-marie strategy while making my lemon curd which forestalls souring with an even warmth. I talk about bain-marie in detail beneath.
- 3 large eggs
- 105 g (1/2 cup) sugar
- 80 ml 80g or (1/3 cup) freshly squeezed lemon juice, sieved
- 75 g (1/3 cup) unsalted butter, at room temperature, cut into cubes
- 2 teaspoons lemon zest
Instructions
- Put the lemon zest, sugar in medium heat proof bowl and mix. Add in the lemon juice and eggs and whisk to combine.
- Place a saucepan -which is large enough to hold the heat proof bowl- over med-high heat, filled with 2 inches (5 cm) water. Once the water simmers, reduce the heat to medium heat,and put the bowl over the saucepan. Whisk continuously and gently for a creamy texture and even cooking.
- When the mixture is thick-almost in 8-10 minutes, take it from the heat and add the butter and mix well.
- Sieve the curd into a clean bowl. Immediately cover with plastic film by lightly pressing the lemon curd, so the plastic film can touch the curd when covered and prevent a skin forming on top. Store in the fridge. You can keep in the fridge up to a week.
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