lemon curd

I love lemon curd, and the best thing is... I used the Meyer lemons... harvested from our very own lemon tree in the backyard.... that we nurture with love....

And that makes it all sweeter than any fresh lemons bought from market or lemoncurd jar bought from the supermarket.. Look at the photo below.... the colour is so vibrant...


notice the sexy frog!!!... my 'coming of age' gift from my precious girl....

  • 125 ml of lemon juice - strained
  • 2 teaspoon of lemon rind
  • 200g caster sugar
  • 3 (59g/60g)room temperature eggs - lightly beaten and strain
  • 100 g butter - cut into 2cm cubes
Using double boiling method (make sure the boiling water do not touch the bottom of the bowl). Mix the juice and sugar in the heatproof bowl. Strain the eggs in (to ensure smooth curd), and mix well. Lower the heat, so that the water comes to a simmer. Place the bowl over, make sure that the no steam escape into the bowl. Keep stirring until the mixture thickens. The curd is ready when it will thinly coat the back of the spoon and side of the bowl. Remove from heat. Add the cube butter 2 at a time. Stir gently until all the butter melted and the mixture is well combined. Add the rind and stir again. Keep the lemon curd in a sterilised jar. Keep up to a month in the fridge.~Good Taste

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