Lemon curd unlike its name is no curd J… I know…pretty confusing.. but apart from the confusing name everything about it is just Delicious!!!
It’s luscious, creamy n custardy in texture, has a wonderfully tangy yet sweet flavour that instantly spells summery freshness. Traditionally Lemon Curd was served by English with scones and bread with afternoon tea. It can actually be used with a variety of bakes like, cupcakes, cakes, muffins, toast, pies & tarts as a filling, flavouring or as an alternative to jams. The myth is that it’s very difficult to make, the truth is it’s a breeze J
6 Egg yolks
50 gms butter cut into 5-6 cubes
1 tsp Lemon rind
Juice of 2 large lemons
· In a stainless steel bowl placed over a saucepan of simmering water (please make sure that the boiling water does not touch the base of the bowl that the curd is being cooked in) mix together all ingredients except butter and cook stirring continuously until the mixture is thick enough to coat the back of a metal spoon (it will take roughly about 8-10 mins).
· Remove the bowl from the saucepan and add the butter one by one and use a hand blender to mix it thoroughly as well as to get rid of any lumps (if any).
· Once it’s cooled, cover immediately so that a skin doesn’t form & refrigerate (The curd will thicken as it cools.