Lemon Curd

I have never tasted lemon curd before and I’ve always wanted to make a batch at home. I imagine it would be deliciously tangy; perfect with something sweet and delicious.. like layer cakes, doughnuts, lemon rolls and trifle. My family is not a big fan of lemony desserts but they always eat (and most of the time like it too) what I make so we will see. 🙂 (Actually, I already used this lemon curd for coconut cake and it was well received..it’s coming up next post ü)

About the recipe..
I chose to use Ina Garten’s recipe among so many, I find it the easiest; the process is similar to making cookies or creamed cakes but instead of adding flour towards the end, you transfer the mixture in a saucepan to cook. I used a fine grater to get the zest of the lemons, if you have a microplane, that’s gonna make it easier. It took only 2 1/2 lemons for me to get the 1/2 cup lemon juice that the recipe asks for, rolling them firmly on the counter really helps to get as much juice from the lemons. 🙂 I added a little more sugar because I find it too tart, my family will likely to eat it if it’s more on the sweet side.

Making it is really simple, anyone can do it even without a mixer..a wooden spoon and bowl will do the job just as well, I believe. 🙂

mix sugar and lemon zest in the bowl of the mixer

cream butter and lemon-sugar mixture until light and fluffy

add in eggs one at a time, mix well

pour in the lemon juice..

then transfer the mixture in a saucepan and..

…cook  until it thickens over moderate fire/ heat

transfer to a jar with lid and keep in the fridge when completely cooled

Lemon Curd
 
Sweet and tangy lemon curd is perfect filling for doughnuts and rich cakes. It goes well for scones and biscuits, too!
Source:
Recipe type: Dessert, Sweets, Preserves,
Ingredients
  • 3 lemons
  • 1½ cups sugar
  • 1 stick unsalted butter, room temperature
  • 4 extra-large eggs
  • ½ cup lemon juice (3-4 lemons)
  • ⅛ teaspoon fine salt
Instructions
  1. Remove the zest of 3 lemons, using a fine grater or microplane, add to the sugar and mix well.
  2. Cream butter and lemon-sugar in the mixer until light and fluffy. Add the eggs, 1 at a time, and then add the lemon juice and salt. Mix until combined.
  3. Tranfer the mixture into a 2 quart saucepan and cook over low heat until thickened (about 10 minutes), stirring constantly.
  4. Remove from the heat; cool then transfer to jars/containers with cover.
  5. Keep in the refrigerator.

Have a nice day! God Bless!

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