Lemon Curd a.k.a Liquid Gold

Edit: this post was scheduled to be posted at 6th April but somehow it did not post itself like it usually does… After posting about it on instagram that the recipe is on the blog. 20160328-222459-80699105.jpgSpring time is here! What’s a better way than to welcome it with a refreshing lemon curd?

Lemon curd a.k.a liquid gold. Sour yet refreshing, addictive and versatile for anything!

I made this lemon curd because I got so much stuff I want to do with them (other than eating it straight from the jar), also I got quite some egg yolk left from making swiss meringue buttercream so yeah, why not make this addictive lemon curd?

Now for those of you who realise the word “lemon curds” in the picture, I know I annoyed some grammar nazi out there but I know okay, it’s not suppose to be plural. Lemon curd. Yeah, not sure what’s going on in my mind when I wrote it. I realise this after taking all my pictures with it, throwing the paper away then making something that ended up using half of the jar.
Well actually that paper was suppose to stick to the jar as a label but since I refrigerate the lemon curd then trying to stick the label to a wet jar surface (because if the condensation) and failing miserably so yeah.. The pictures will show where I place it in the end.

This one is gonna be a speedy, simple and easy recipe, let’s get cooking!

20160331-111438-40478055.jpgIt all started by painstakingly zesting and squeezing 6 lemons. I squeeze them all by hand, and it took me quite some time to get it all the juices out… But the end product totally worth it though. Yummy lemon curd….

* Don’t be a dummy like me, remember to zest the lemon first then cutting them in half…
* Rolling the lemon before squeezing releases more juice from the lemon! I heard that microwaving it before hand do the trick too but I never bothered, rolling them is enough.
* Don’t zest to the bitter white part of the lemon!

20160331-112412-41052158.jpgAnd the ingredients you need are butter, egg yolks, eggs, lemon juice, lemon zest and sugar. That’s it!

20160404-215057-78657005.jpgFirst thing first, rub the sugar with the lemon zest until all combined, this is not a necessary step but I just like to work dough, etc with my hands plus by really rubbing the zest with the sugar will draw the natural oil from the lemon making the lemon curd even more zestier and smells super lemony.

20160404-221255-79975588.jpgNext just combine the eggs and lemon juice into the lemonny sugar then whisk them constantly (so the egg won’t scrambled) on top of a pot of simmering water (this is called a bain marie) until thick and seem almost like a fluffy goo… Sorry I can’t find a better word to describe it.

20160404-221822-80302519.jpgOnce the lemon curd is thick and voluptuous, remove from the heat and add in the cold cubed butter, stir until all has melted this will give the lemon curd that creamy rich flavour. Also, I would definitely suggest you to use a good european butter with higher fat percentage so that the buttery aroma will come through on the ready lemon curd.

20160404-222616-80776699.jpgLastly, strain the cooked lemon curd for that smooth, silky, lemonny, yummy lemon curd..

20160404-224513-81913061.jpgPut them in a sterilized jar and refrigerate for longer shelf time. This lemon curd can be stored up to 3 months in the fridge.

20160404-224320-81800664.jpgLook at that bright yellow lemon curd! Perfect for welcoming spring time!

20160406-233513-84913783.jpgOh my I’m literally salivating right now. I loooove lemon curd!
20160404-230549-83149207.jpgWho said you can’t brighten up a day with food? Just make sunshine! In a form of lemon curd 😋

Anyway, for easier use for example if you need to drizzle the lemon curd on top of a cake or something, you can microwave it on high for 20-30 seconds depending on your microwave, or submerge the whole jar into a bowl of warm water for about a minutes to loosen the lemon curd.

20160406-111615-40575889.jpgPut these liquid gold on your toast, waffles, pancakes, make desserts out of it, or just eat it straight from the jar! Why not? For me, this is what I did with some of my lemon curd

20160406-111829-40709230.jpgI made little lemon entremet (I’m not sure if this small thing can still be called entremet or not…). I might post the recipe to that cake but I don’t really have any step by steps pictures, since there’s a lot going on inside. Maybe later…

Anyway, have a good one everybody!


Lemon Curd recipe
Makes around 500ml lemon curd

• 300 ml lemon juice (I used 6 small lemons)
• Lemon zest from all the lemons you’ve juiced
• 230 g sugar (or more if you want)
• 7 egg yolks
• 3 whole eggs
• 115 g unsalted butter (cold and diced)

How to make:
1) Rub the sugar and lemon zest together to release natural oil from the lemon. Then add in the lemon juice, egg yolks and eggs, with a wire whisk stir until combined.
2) Put the mixture on top of a pot of simmering water (making sure that the water did not touch the bottom of the bowl) then whisk constantly so that the egg won’t curdle until the mixture has thickened (until it coats thickly a spoon and you can draw a line on the back of the spoon)
3) Remove from the heat then put the diced cold butter, stir until melted.
4) Store in a sterilized jar and in the fridge for longer shelf time.


Make Your Own Butter and Buttermilk at Home

20150903-135427-50067825.jpgButter is amazing… Make them into buttercream, into cakes, brownies, or even spread it on your toast… My favourite breakfast is a toast smeared with jam and dotted with cold unsalted butter so that when I bite into it, there are some cold creamy butter melts in my mouth…
It isn’t unusual to hear people say that their favourite food is butter. As much as it sound like a fat kid who says that, butter IS AMAZING.

I think that butter is one of the quintessential ingredient a baker must have every time in their fridge. But what if we ran out of butter and don’t have any time to go to the market? Do you have heavy cream?
Yep, then it is possible to make your own butter and buttermilk at home!

20150903-140248-50568981.jpgYes, it only took heavy cream into butter and buttermilk! Whoa…
Inside of the cream, there are fats that are intact with the liquid and we are going to separate it into fats which is butter and liquid which is buttermilk.

Keep in mind that the better quality of cream you are using means the better butter it produce.

Tips: Use heavy cream that are in room temperature as the fats will seperate faster.

20150905-165921-61161333.jpgThe steps are even simpler than the ingredients! Just whip’em like you’re making whipped cream.

20150905-170237-61357765.jpgYeah, just like making whipped cream..

But hold on! We’re not making whip cream! We’re making butter and buttermilk!

20150905-170352-61432237.jpgBut.. While we’re at it.. Maybe we can take some time to admire those ripples… Of.. Yummy… Whipped cream…

I’m not gonna judge you if you dip a finger and try some..
Which is NOT what I’ve done.. No no I did not *ehem*

20150905-170819-61699615.jpgAnyway since we’re going to make butter, keep that cream whipping

Just keep whipping.. Just keep whipping

It will look like you’re going to make a mistake of over whipping some delicious creamy whipped cream. Oh yeah, that’s exactly what we’re doing.

Whipping this cream makes me sad that I only knew that over whipping cream change it to butter.
Let’s take a moment of silent to those over whipped whip cream that are thrown away because I, and some other careless people thought that those creams are unsavable…

20150905-171728-62248748.jpgAfter about 7-10 minutes of whipping those heavy cream, you will get something (looking kind of gross actually) like this.

That yellow stuff are butter and the cloudy water are buttermilk.
That’s about it really.

20150905-172804-62884159.jpgI rinse my butter with an ice bath. Some people just rinse it through a cold tap water until the water running down clear. Just be sure to rinse the butter from the buttermilk throughly.

20150906-155708-57428263.jpgYou’ve got butter and buttermilk!
20150905-182925-66565288.jpgStrain the buttermilk to make sure there are no little chunks of butter left.

You can use the buttermilk for pancakes, waffles, and for me, I bake a red velvet cake the next day.

20150905-211937-76777788.jpgPour them in a clean (preferably sterilized) jar.

20150905-213229-77549710.jpgIf you want to make unsalted butter, just leave them be. For salted butter, just mix some salt to it.



Have a great one everybody!


Homemade butter and buttermilk
Makes about 430g butter and 600ml buttermilk

• 1 liter heavy cream (room temperature)
• Salt (optional)

How to make:
1) Whip the heavy cream for about 10 minutes or until the cream curdled and split into butter and the water
2) Rinse the butter from the buttermilk by dipping in an ice bath
3) Strain buttermilk to remove leftover butter bits
4) Add salt to the butter to make unsalted butter (optional)
5) Store buttermilk into a sterilized jar