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!!
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.
Lemon Curd
Yields roughly 200 gm of
lemon curd
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
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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