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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
grams
Lemon – 3 tblspn
Soft Unsalted Butter – 50
grams
grams
Salt a pinch
Egg Yolk – 1
Lemon Zest – 1 tsp
Lemon Zest – 1 tsp
Method:
Grate lemon rind,
don’t grate the white part. I just peeled the yellow alone.
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.
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.
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.
Add in egg yolk and beat till it is creamy again.
Now pour in the
lemon juice and mix well.
lemon juice and mix well.
Now heat it on low
to medium heat. It will get thick and thick. You have to keep mixing.
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.
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 |
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| grind it to a powder |
 |
| Now in a sauce pan, take butter, must be soft |
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| add in the lemon sugar |
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| mix this till it is creamy |
 |
| add in salt |
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| beat till creamy |
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| add in egg yolk |
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| beat till it is creamy again |
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| cut open the lemon |
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| squeeze the juice |
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| strain it into the yolk mix |
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| this catch the seeds |
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| once the juice is in |
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| mix well..it will look curdled..no issues |
 |
| now heat in on medium low heat |
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| 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 |
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Hi! Can you say for what other recipes can this lemon curd be used for?
@Anonymousyou can use it for spreads, deserts, tarts, cakes, cookies..
How much of the lemon rind do you use???
@AnonymousUse a tsp of it
how many days can the lemon curd be kept in the fridge?
@AnonymousYou can keep it for a week in fridge
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 ��
@Nalini Pandeythis needs egg, will share a eggless version soon
@Aarthi: ohh thanks..waiting for that one and more recipes☺️
Looks very inviting 🙂 Great recipe..
Arthi
If we skip lemon juice or lemon rind and make custard of it. I want to fill it in doughnuts. Guide plz
@Anonymousno this is for lemon curd. will share a custard recipe soon
I’ve tried many of your recipes and it’s always worked for me. I was so reluctant to make lemon curd because it seemed tricky but I tried making it for the first time going by your recipe and needless to say it turned out perfect! It was beautiful. Nobody believed when I said I had made it for the first time ever. That’s the magic of your blog and your meticulous recipes. They’re so precise and the pictures always help. Thank you, Aarthi. You’re one of my favourite food bloggers.