Monday, December 22, 2008

Lemon Curd

So yummy delicious! great on toast..and used as filling for mini tarts and plain sponge cakes :DIngredient
  • 85gm unsalted butter
  • 3/4 cup castor sugar
  • 2 egg yolks
  • 2 eggs
  • 2/3 cup lemon juice
  • 2 lemon zests
Method
  1. Cream butter and sugar for 2 min. Add eggs slowly and beat for 1 mins.
  2. Add lemon juice and mix well. It is fine if mixture curdles.
  3. Transfer to a saucepan. Cook on medium low heat, stirring constantly until mixture thickens for about 10-15mins. It is ready when the curd coats thickly at the back of the wooden spoon and leave a clean trail when finger goes along the spoon.
  4. Remove from heat and stir in lemon zests. Transfer to a bowl.
  5. Place a clear plastic sheet over the surface of the curd to prevent skin from forming. Curd will further thicken when chill. Store in air-tight container.

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