Lemons! Gosh…what an aroma, what a color, what a beauty, what freshness…Heavens!! Yeah, lemons are very vital part, always in my vegetable shopping list. I always make sure that my refrigerator have enough of lemons stocked in it. I am so fascinated by these small beauties, whenever am off to shopping, these are always in my cart.
“Garnishes, using your zests in my desserts, flavoring the salads, squeezing you in almost all the daily cooked meals, adding you to glass of warm water and enjoying you any time of the day, health benefits you give… Boy, how can I keep you off from my home! This time it’s your turn to give me amazingly luscious, tarty, irresistible Lemon curd, yeah Lemon curd…..”
4 nos, eggs
½ cup (120 ml), lemon juice
1½ tsp, lemon zest
1 cup, Castor sugar
75 gms, butter, cut in small pieces
In a heat proof glass or steel bowl, combine together the eggs, sugar, lemon juice and lemon zest until blended.
Place the bowl along with mixture over a sauce pan of simmering water
Cook the mixture stirring constantly to prevent it from curdling
After approximately 9-10 minutes, mixture becomes thick like sour cream.
Take it off the stove. Add butter and whisk into the mixture until the butter has melted.
Let it cool. The lemon curd will continue to thicken as it cools. Immediately cover it to avoid the skin formation on the top, I covered it with cling wrap.
Refrigerate it and store it easily for a week in an airtight container.
I like the tartness of the lemon very much, so I have added 120 ml of lemon juice, if you prefer little less tarty then proceed with 100 ml of lemon juice and rest of the ingredients with same measure. To make it more light,you can whip 75 ml of whipping cream and gently fold it in lemon curd.