Lemon Curd is a smooth and silky fruit curd. Absolutely Zingy and Tart. It is a lip smacking dessert spread that we absolutely love it at home.
What is a Fruit Curd?
Fruit curd is a dessert spread made using citrus fruit like lemon, orange, berries, passion fruit etc. It is a simple and basic spread made using 4 ingredients.
As an alternative to jam, fruit curd was served with scones and bread with afternoon tea in England. But it is widely used now a days in various desserts. With meringues, in pavalova, to layer cakes, in ice creams and many more.
4 (3/4 cup) – Lemons (keep the zest and juice seperately)
200gms ( 1 cup )- Granulated sugar
100gms (2/3 cup) – Usalted butter, cut into cubes
3 Eggs – full egg, white and yolk
1 – Egg yolk (yolk of one egg)
Put the lemon zest and juice, the sugar and the butter into a heatproof bowl.
Sit the bowl over a pan of gently simmering water, making sure the water is not touching the bottom of the bowl.
Stir the mixture occasionally until all of the butter has melted.
Lightly whisk the eggs and egg yolk and stir them into the lemon mixture.
Whisk until all of the ingredients are well combined. Make sure the egg doesn’t curdle.
Then cook for 10 minutes, stirring continuously until the mixture is creamy and thick enough to coat the back of a spoon.
Make sure there are no lumps and the curd is smooth and silky.
Remove the lemon curd from the heat and set aside to cool, stirring occasionally as it cools. Once cooled, transfer the lemon curd into an airtight container.
Keep it refrigerated until ready to use.
. in case there are lumps in the curd pass it through a seive before it cools.
. The curd thickens as it cools down so stop cooking when it still in a pouring consistency.