Nov 26, 2014

Lemon Curd Recipe



I saw this recipe in one of the cooking show in Food Food. Instantly loved it. I had some leftover pastry from my custard tart, i used it to make small tart shells and filled it with this lemon curd. It was delicious..



Hope you will try this out and let me know how it turns out for you..


Preparation Time : 10 mins
Cooking Time : 5 to 8 mins
Makes : 1 cup

Ingredients:

Sugar - 1/4 cup / 50 grams
Lemon - 3 tblspn
Soft Unsalted Butter - 50 grams
Salt  a pinch
Egg Yolk - 1
Lemon Zest - 1 tsp

Method:

Grate lemon rind, don’t grate the white part. I just peeled the yellow alone.

Take sugar and lemon rind in a blender and make it into a powder.

Now take a sauce pan, add in butter, lemon sugar, salt in. Beat till it is creamy.

Once it is creamy. Add in egg yolk and beat till it is creamy again.

Now pour in the lemon juice and mix well.

Now heat it on low to medium heat. It will get thick and thick. You have to keep mixing.

Once it is thick like a batter, remove it and pour it into a bowl.

Chill it.

Serve.

Notes:

1)You have to mix the butter and sugar till it is creamy before adding yolk.
2) When you grate or peel the lemon rind, use only yellow part, dont grate the white part, it will be very bitter
3)Once you add the lemon juice into the mix, it will look curdled, but dont worry it will thicken and get creamy as you heat it.
4)Heat it on low to medium heat stiring continuously. 

Pictorial:
Take all your ingredients

I peeled the rind of lemon, only yellow part,
no white part

take sugar in a mixer

add in lemon peel

grind it to a powder

Now in a sauce pan, take butter, must be soft

add in the lemon sugar

mix this till it is creamy

add in salt

beat till creamy

add in egg yolk

beat till it is creamy again

cut open the lemon

squeeze the juice

strain it into the yolk mix

this catch the seeds

once the juice is in

mix well..it will look curdled..no issues

now heat in on medium low heat

You have to keep mixing it and heat it..

As you keep mixing..it will get thick and thick..

Once it is thick like this, take it off the heat

it will thicken even more as it cools

pour it into a bowl

chill and serve

12 comments:

  1. Hi! Can you say for what other recipes can this lemon curd be used for?

    ReplyDelete
  2. @Anonymousyou can use it for spreads, deserts, tarts, cakes, cookies..

    ReplyDelete
  3. How much of the lemon rind do you use???

    ReplyDelete
  4. how many days can the lemon curd be kept in the fridge?

    ReplyDelete
  5. @AnonymousYou can keep it for a week in fridge

    ReplyDelete
  6. I have been following your lots of receipe..really thnks for such a wonderful receipes...can u suggest some alternatives for egg yolk or eggs used for cakes and tarts ��

    ReplyDelete
  7. @Nalini Pandeythis needs egg, will share a eggless version soon

    ReplyDelete
  8. @Aarthi: ohh thanks..waiting for that one and more recipes☺️

    ReplyDelete
  9. Looks very inviting :) Great recipe..

    ReplyDelete
  10. Arthi
    If we skip lemon juice or lemon rind and make custard of it. I want to fill it in doughnuts. Guide plz

    ReplyDelete
  11. @Anonymousno this is for lemon curd. will share a custard recipe soon

    ReplyDelete

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