Over the past few weeks I have been making delicious foods using my juicy lemons from home. Firstly, I made Lemon Curd and had a few teachers sample it on a cracker and the feedback was that it tasted really yummy and they wanted more! Then I decided to use my curd in a recipe called, Lemon Curd Loaf Cake (except I made cupcakes). The cakes were amazing and made my tastebuds float!
Making lemon curd is really easy, just follow my simple instructions to achieve a delicious spread! I hope you enjoy this recipe as much as I do!
Happy cooking from Riley (4T)
Lemon CurdCuisine: Something sweetDifficulty: Easy
Lemon curd is a delicious and versatile. Use it as a spread or as an ingredient in cakes, cookies and tarts.
4 large egg yolks
⅔ cup (134g) granulated sugar
1 tbsp lemon zest (about 1 lemon)
⅓ cup (80ml) fresh lemon juice (about 3 lemons)
⅛ tsp salt
6 tbsp (86g) unsalted butter, softened to room temperature
- Prepare your double boiler (or use your DIY double boiler method that is simply place a small heatproof glass bowl over a saucepan of water.)
- Place eggs yolks, sugar, salt, lemon zest and juice into you glass bowl. Whisk together constantly for about 10 minutes or until it thickens.
- Remove from the heat. Cut butter into small pieces and whisk together.
- Poor the curd into a warm sterilised jar. When it has cooled, place in the fridge for up to 10 days.
- MY IMPORTANT TIP: When making this curd be sure not to use metal bowls or metal whisks as your curd may take on a metal flavour!