lemon curd

When I first met the LAM, he told me his older brother used to be mad about lemon curd. He would eat pots of it when my Mother-in-law made them. I had never heard of lemon curd and in my mind, I sort of thought it was some sort of lemon jam, and since I do not like jam, I did not really understand why someone would eat pots of it.

Recently, I made some lemon cupcakes. Try as I might, I could not figure out what I could use to fill the cupcakes with. Then I remembered the lemon curd. I thought why not give it a shot?

And so I made some.

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When I was done cooking the lemon curd, I took a spoonful to try.

GAH.

It was so so so good! I mean, this was not like jam at all!! It was like… lemon butter, but without the greasy taste of the butter.

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I had to make myself put the lemon curd away, because at the rate I was “tasting”, I would not have enough left to fill my cupcakes with!!

You may want to try making some lemon curd. Apart from being really versatile, it is also very easy to make. Here’s how.

Grate and zest the lemons. To get 150 ml fresh lemon juice, I used 3 lemons.

Add the lemon juice to the eggs, egg yolks and sugar in a metal (or any heat proof) bowl.

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Place the bowl on a pot of simmering water. Whisk the mixture.

Once the mixture starts to thicken, switch to a spatula or a wooden spoon and continue to stir.

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Once the mixture has thickened (it should leave a path on the back of the spoon), remove the bowl from the bain-marie and add the butter in 2 batches. Stir until the butter has completely melted.

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Sieve the curd to ensure that the lemon curd is smooth.

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Add the zest in batches and taste after each addition. (I ended up using all the lemon zest).

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And there you have it. Thick and luscious lemon curd.

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I used mine (okay, what was left) to fill cupcakes.

But you can use it as a filling for cakes, to pour over well, basically, anything, or eat it as it is.

Super YUM!

Chocolate Yule Log

Date: Saturday 26 November 2016

Workshop: Hands-on Valrhona Chocolate Yule Log with Cocoa Swiss Meringue Buttercream Workshop

Time: 2.00pm – 5.00pm

Venue: The Eureka Cooking Lab

Tickets Link > CLICK HERE

OR

Date: Thursday 8 December 2016

Workshop: Hands-on Valrhona Chocolate Yule Log with Cocoa Swiss Meringue Buttercream Workshop

Time: 9.00am – 12.00pm

Venue: The Eureka Cooking Lab

Tickets Link > CLICK HERE

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Date: Friday 9 December 2016

Workshop: Hands-on Chiffon Cakes Workshop

Time: 9.00am – 12.00pm

Venue: The Eureka Cooking Lab

Tickets Link > CLICK HERE

Lemon Curd
Yields 600
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Ingredients
  1. 60g unsalted butter
  2. 225g sugar
  3. 2 eggs
  4. 2 egg yolks
  5. 150 ml fresh lemon juice
  6. grated lemon zest of 3 lemons (depending on how strong you want the flavour of lemon)
Instructions
  1. Grate and zest the lemons. To get 150 ml fresh lemon juice, I used 3 lemons.
  2. Add the lemon juice to the eggs, egg yolks and sugar in a metal (or any heat proof) bowl.
  3. Place the bowl on a pot of simmering water. Whisk the mixture.
  4. Once the mixture started to thicken, switch to a spatula or a wooden spoon and continue to stir.
  5. Once the mixture has thickened (it should leave a path on the back of the spoon), remove the bowl from the bain-marie and add the butter in 2 batches. Stir until the butter has completely melted.
  6. Sieve the curd to ensure that the lemon curd is smooth.
  7. Add the zest in batches and taste after each addition. (I ended up using all the lemon zest).
Adapted from thelittleteochew
Adapted from thelittleteochew
The Domestic Goddess Wannabe http://thedomesticgoddesswannabe.com/