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. Spring 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!
It 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!
First 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.
Next 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.
Once 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.
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.
I 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.