Lemon Curd

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.