Lemon Curd is a delicious and thick cream made with Lemon Juice,egg yolks and butter.It is used as a dip for finger cakes,as a drizzle over pound cakes and as a topping over shortbread bars. You can check my recipe for Lemon Butter Bars where Lemon Curd is used as a topping over a shortbread base and baked! It is very easy to make and can be stored upto 6 months in the refrigerator.
Check the recipe here :
Lemon Butter Bars
This recipe was contributed to the 162nd FoodieMondayBloghop where the theme was LemonAffair!
Preparation Time : 15 minutes
Makes : 250 gms
INGREDIENTS
3 large or 4 small egg yolks
150 gms plus 2 tbsp powdered sugar
20 ml Lemon Juice (Indian Lemons)
57 gms softened unsalted butter
1 pinch salt (if you use salted butter do not add this pinch of extra salt)
2 tsp Lemon zest
METHOD
In a pan add yolks and sugar and beat with a spatula till well blended.Add the juice,butter and salt and cook on the lowest heat possible for 5 – 6 minutes till the mixture thickens and coats the back of a spoon.Keep stirring all the while.The mixture should change from transparent to opaque and look like a custard.
Please do not boil as the eggs will get cooked leaving you with a lemon omelette which you do not want!
Strain the curd through the strainer pressing it with the back of a spoon or a spatula to squeeze out maximum curd.Discard any residue in the strainer.
Store in airtight glass jars and refrigerate. Use as required.
The post Lemon Curd appeared first on The Food Samaritan.