Monday, July 18, 2016

Lemon Curd

I fell in love with lemon curd the first day I tasted it. It was a small tart with roasted meringue topping. It was lovely. Crunchy, gooey, buttery, tart and sweet...all happening at the same time. So when I found lemons in the local market...I knew exactly what I had to do. Besides they come extremely handy in the breakfast for lathering over the breads and they make the frosting for a sponge cake crazily amazing!!

how to make Lemon Curd recipe

how to make Lemon Curd recipe

how to make Lemon Curd recipe

But if you can’t find lemons, because they are hard to find in India...you can use store bought lemonades. In that case just be careful about the sweetness because they already have sugar added to them.

how to make Lemon Curd recipe

Lemon Curd
Yields roughly 200 gm of lemon curd

how to make Lemon Curd recipe

Ingredients:
2 large lemons and their zest or ½ cup of lemon juice
175gm of castor sugar
3 large eggs
35gm of unsalted butter

Method:
Take a heatproof bowl and mix the lemon juice, lemon zest and sugar.
Take a saucepan. The saucepan should be wide enough to hold the bowl. Fill the saucepan with water but make sure that the water should not touch the bowl.
Let the water come to a boil and then put the flame on low.
Place the bowl on the saucepan and stir the lemon juice until the sugar melts.
Take the bowl aside and strain the juice to get rid of the zests.
Break the eggs into the bowl. If the bowl is very hot then give it some time to cool down or the eggs will scramble.S
Whisk the eggs and place the bowl again on the simmering water.
Take a spatula and start stirring. Slowly you will see the mixture turning bright yellow and getting thicker.
Switch off the flame when the mixture gets a thick pouring consistency.
This entire process will take somewhat 10-15 minutes. If your hands starts to soar just transfer the bowl away from the simmering water and keep aside for 2 minutes. Then resume the process again.
Scrap the sides so that nothing is left uncooked.
Once the sauce is done, take the bowl away and add the butter.
Mix it well and cover the surface of the lemon curd with a cling film.
Leave it to cool down.

Store in an airtight container and use within 2-3 weeks.

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