Monday, February 20, 2012

LEMON CURD



I saw Anna Olson made Lemon Sponge Cake using Lemon Curd as the fillings. My goodness I just can't help myself for trying the recipe. The good thing about lemon curd its tart, tangy, and a perfect addition to any dessert or sweet. 

It only uses  five ingredients. It is so simple to whip up and the results are definitely rewarding. This recipe is a perfect addition to some other recipes, such as Sponge Cake, Cupcake, Lemon Bars or even as Lemon spread for your croissant or bread. This Lemon curd is a nice addition to any dessert...or just as tasty when licked off the spoon :)

I made this lemon curd for my Anna Olson Lemon Sponge Cake. I love this.....and just be extra careful you may end up by eating this curd by itself.....just like eating pudding!!!!!





Lemon Curd


PREP TIME: 5 minutes
COOK TIME: 15-20 minutes
TOTAL TIME: 25 - 30 minutes
Print Save Recipe

Ingredients:

3 to 4 tablespoons lemon zest (rind)*
1/2 cup fresh-squeezed lemon juice (4 to 6 lemons)**
1 1/2 cups granulated sugar
6 tablespoons salted butter, cut into pieces*** 
3 eggs, lightly beaten

* Cold lemons are much easier to grate. Always grate your lemons first, and then juice them. Grate lemons just before using as the zest will lose moisture if it sits too long.

** Do not use the bottled lemon juice - only use fresh-squeezed lemon juice. Room temperature lemons produce more juice. When choosing lemons, look for ones that are firm, plump, and heavy for their size. Always use fresh lemons when making lemon curd.

*** Use good quality butter. Do not use butter substitutes.
 

Preparation:

Remove the zest (rind) from the lemons using a zester or a peeler (be careful to avoid getting any of the white pith). Juice the lemons after removing the zest.

In a medium saucepan over medium-high heat, combine lemon zest, lemon juice, and sugar. Bring just to a boil; reduce heat to medium-low and simmer 5 minutes. Add butter and stir until it has melted. Remove from heat and cool to room temperature. NOTE: Use a heavy-based, non-reactive saucepan. Stainless steel, anodized aluminum, and enamel all work well. Aluminum or unlined copper pans will react with the acid in the lemons, discoloring the curd and giving it a metallic flavor.

Beat eggs into cooled lemon mixture until well blended. Return to heat and cook over medium-low heat, stirring constantly, 10 to 15 minutes or until mixture thickens and coats spoon. NOTE: Do not let the lemon curd boil, as it can cause the mixture to curdle. Remove from heat. The lemon curd will continue to thicken as it cools.


4 comments:

cik cek said...

Cek penah buat lemon curd sebelum ni...tapi terasa lak telurnya...yg ni ok tak kakkk...ingat nak try buat sekali lagi....

ijayuji said...

Salam kak paty!!! kita lama teringin nak cuba buat lemon curd ni, pucuk di cita ulam mendatang gituuuu :D nanti nak cuba, sbb ada benda yg nak dikerjakan dgn lemon curd ni hihihi.. macehhh!!

Ayu Safieza @ Humaira' said...

Kak Paty......aaaaaaaaaaaaaaaaa tk penah spjg hayat ter pk nak wat ni...mmmmm wud want a gv myself hands on this ......hmmm......simpan resepi ye kak.....:)

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