Tuesday, February 18, 2014

Homemade Lemon Curd

This recipe is great for use in making different desserts-from fruit tarts to filling layer cakes. The ingredients are easy to find, it's quick to make and so refreshingly delicious! Here's how it's made....


-3/4 cup granulated sugar.

-2 tablespoons cornstarch (corn flour).

-3 tablespoons of lemon zest.

-6 large egg yolks, beaten.

-6 tablespoons lemon juice.

-6 tablespoons water.

-6 tablespoons of butter OR margarine, cut up.


-In a medium saucepan, stir together the sugar and cornstarch; stir in the lemon zest, lemon juice and water.

-Simmer over medium heat until thickened and bubbly.

-Remove the pan from the heat and stir for a few minutes to cool down the mixture; stir 1/2 of the lemon mixture into the bowl with the egg yolks. And whisk vigorously as you do so to keep the eggs from cooking. This is called tampering. If you add the lemon mixture to the egg yolks if it's too hot, you'll end up with lemon flavored scrambled eggs :/

-Return the lemon/egg yolk mixture into the pan with the rest of the lemon mixture.

-Simmer on medium heat until the mixture comes to a gentle boil. When this happens, cook and stir for two more minutes then remove from the heat.

-Add in the butter, stirring until melted. Your curd is done.

-It's important to let your curd cool down. Cover the surface of your lemon curd with cling/plastic foil. Make sure the foil is touching the surface of the lemon curd. This will prevent the curd from forming a "skin". Chill for at least 1 hour or up to 48 hours. This curd will keep covered in the refrigerator for up to one week.