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