Some may like it but some don't..Tangy, classic lemon curd. Whether you know it as lemon spread or lemon butter, it's still perfect with scones, pie and tartlet This is an old family recipe that we also call “Lemon Cheese”. We generally make it during the holidays but I like to make it a few times a year to give away as special treats to my friends es especially after a plate of "briyani"...good to cut the excess fat away,I like to spread it on a crispy english muffin but it’s also super delish on any type of toast.
And it’s ultra super delish as a pie, tart or cookie filling. I’ll even admit that there’s been a time or two when I’ve eaten lemon curd right out of a spoon. There are only 4 ingredients and it’s also relatively inexpensive to make, especially if you have a lemon tree or find lemons on sale.
Let’s check out the ingredients:Lemon curd
1 egg yolk
1/3 cup caster sugar
1 teaspoon finely grated lemon rind
2 tablespoons lemon juice
50g butter, chopped
finely grated lemon rind, to serve
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Make lemon curd: Place egg, egg yolk, sugar, lemon rind and lemon juice in a heavy-based saucepan. Whisk to combine. Add butter. Place over medium heat. Cook, whisking, for 7 to 8 minutes or until mixture coats the back of a spoon. Remove from heat. Stand for 5 minutes. Pour into a small bowl. Cover surface with plastic wrap. Set aside to cool completely.
Meanwhile, lightly grease a 12-hole, 1 1/2 tablespoon-capacity mini muffin pan. Using a 6.5cm cutter, cut 12 rounds from pastry. Press pastry rounds into prepared pan. Pierce bases with a fork. Freeze for 10 to 15 minutes or until firm.
Preheat oven to 180°C/160°C fan-forced. Bake pastry cases for 15 to 16 minutes or until light golden. Cool in pan for 10 minutes. Transfer to a wire rack to cool completely.
Spoon 2 1/2 teaspoons lemon curd in each pastry case. Top with lemon rind. Serve.
Note : Use can also use this lemon curb for macaroon filling it's a!! awesome !!!
|For Cakes Filling|
|For Macaroon Filling|