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Lemon Curd

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If you are person who likes citrus flavor, then you might also like this lemon curd. It is a rich, creamy, velvety and shining thick sauce made with lemons, eggs and sugar.

A week before, I got a weight watchers cook smart baking book from a local library and inspired by lemon curd sponges recipe from it. Instead of going for a store bought lemon curd, I searched on the web and got a simple recipe from joy of baking.

It took only 15 minutes for me to prepare this classic Britain recipe and I loved it, prepared the lemon curd sponges and enjoyed the remaining lemon curd with bread toast.

Basic Information:

Preparation Time: < 10minutes

Cooking Time: 15 minutes

Makes: 1 cup

Ingredients:

Large eggs – 2 nos

Granulated sugar – 1/2 cup

Fresh lemon juice –  1/4 cup (Juice from 1 and 1/2 lemons)

Unsalted butter – 2 tablespoons

Lemon zest – from one lemon/ a teaspoon

Method:

1) Bring all the ingredients to room temperature.

2) In a steel bowl, add eggs, sugar and lemon juice and whisk well.

  

 

  

3) Using a double boiler method(Simmer a saucepan of water on stove and place the steel bowl above of it), heat the mixture and keep stirring to avoid curdling of egg till you get a thick sauce. It will take about 10 minutes.

4) When it became thick, remove from heat and add butter and lemon zest. Keep stirring till the butter melts.

5) Take a cling wrap and cover the lemon curd in such a way that the wrap should touch the surface of the lemon curd. It will avoid the skin forming on the top.

6) Allow it to cool. It will become thicker when it cools down.

7) Store in a air tight container and keep in refrigerator for a week.

Stay tuned for the lemon curd sponges. πŸ™‚

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Comments

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Julie

Lovely colour n yummy yum!!
loved the idea of putting cling wrap to avoid the skin from forming,new to me!

Ongoing Event -Christmas Delicacy (15 Nov-31 Dec 2011)
Erivum Puliyum

Sensible Vegetarian

Very beautifully clicked Uma, looks awesome. I think you got to do a photography tutorial on how to capture pictures so beautifully. Love your clicks.

Raks

Never tasted this, sounds great! yummy it is!

divya

This looks extremely awesome and would love to have it.

Nalini's Kitchen

sounds new to me looks so beautiful and nice presentation and clicks.

Sangeetha M

New to me, never tasted before but looks colorful n yummy…awaiting for lemon curd sponges πŸ™‚

Hamaree Rasoi

Uma your first click is not letting me move ahead !! what a gorgeous click…Thanks for your tip on cling film

Deepa
Hamaree Rasoi

chef and her kitchen

YOu made it so beatifully..looks perfect in texture

Nandinis food

Gorgeous lemon curd! Super preparation.

Deeksha

Very interesting recipe. Love it. Beautiful clicks.

Mahi

Interesting recipe! πŸ™‚

Gayathri NG

Lemon curd? sounds interesting n fabulous color…must try it soon…

cooking varieties (wan)

hi uma, this looks exotic! very simple and lemony. i like this kind of food- bookmarked with thanks dear

Unknown

The first picture in particular looks awesomely delicious. Never heard of lemon curd… sounds interesting… Looking forward to see the lemon curd sponges

Swathi

Lemon curd looks perfect. Expecting more recipe with it.

Tina

beautiful…

Unknown

Looks so tempting….and yummy

Lifewithspices

never tasted it so so good

Kaveri Venkatesh

Something very new to me…looks very yum

faseela

so inviting preparation……….lovely clicks

Priya dharshini

Good substitute for boring butter on bread…Perfect consistency of lemon curd…

hemalata

Very yummy recipe,looks so inviting.

Annapoorani

click are so nice and instead of eggs what can be used?I don't eat egg so plz let me know on it Uma πŸ™‚

Urmi

Wonderful and interesting recipe. Perfect for summer season. Looks yummy and tempting.

Unknown

Thanks for word Annapoorani. Dissolve a teaspoon of cornstarch in 1/4 cup of water in place of an egg. I haven't tried this but it will workout!

Reva

Looks yummy.. I have seen a few recipes that requires lemon curd but I haven't tried it. Bookmarked this one dear… it sounds so simple..:)
Reva

Priya Suresh

I would like to have cupcakes with this lemon curd,well done Uma..

Suja Manoj

Looks awesome,nice recipe..love it

Sushma Mallya

Looks so good,v well explained as well ,would love to prepare this:)

Sobha Shyam

lovely preparation,lemon curd is new to me..looks yum

Puja

I am a lemon curd fanatic n this looks so well done. Nice one Uma πŸ™‚
USMasala

Sandhya Hariharan

I m in love with this… SOo much well done!!
thank you for following my space…

Jayanthy Kumaran

wow…you have a variety collection of innovative recipes dear..love it..;)
Tasty Appetite

Prathima Rao

Gorgeous lemon curd!!!
Prathima Rao
Prats Corner

Annapoorani

Thank you Uma…shall try it out πŸ™‚

Menaga Sathia

looks awesome uma,will try it out without eggs!!

Chitra

New to me. looks nice.

Rinku Naveen

That looks yumm, Uma. never tried this. looks so creamy n delicious.

Jo

This lemon curd looks absolutely delicious. Would love for you to share this with us over at foodepix.com.

Madonna

What does the nos mean? (2 large eggs nos) This recipe looks like just the thing – a small batch. My neighbor just gave me a big bag of organic lemons and I am so excited to get started.

Unknown

It is short form of number(nos-numbers). You can double or triple the recipe according to lemons or quantity of juice extracted from it.

Madonna

Thank you so much. I love the versatility. This small amount is ideal for us, and we can always make more if we get company.

Madonna

I just made your curd. It is delicious. I did do a few things differently. I added a pinch of salt because chefs say it brings out the sweetness of a dessert. I also used a thermometer. Barefoot Contessa says to cook until it reaches 175 Fahrenheit. I also made an ice bath to cool it down fast with a strainer over a bowl. The strainer catches any bits that may scramble. (I did not have any with this recipe, but just in case.) Oh, instead of zesting I took off the peel (yellow only) with my vegetable peeler and cooked it in the mixture and then strained when I strained into the waterbath. I just love the downsize recipe – it’s just what I needed.

I am working on a blog and if I ever get brave enough to publish it I will link back to you. Thank you.

Unknown

Thank You so much Madonna for trying and bringing back the feed back. Wish you a Happy New Year. I encourage you on blogging and expecting your recipes soon πŸ™‚

cookingvarieties

hi uma, to me this is something different… never seen before.. interesting and looks appetizing too especially with lemon

Unknown

English —–Lemon curd–Well done on the recipe——God save the Queen

Unknown

English—-Lemon curd—-englands favorite—GOD Save the QUEEN—-Eric