Monday, December 22, 2008

Lemon Curd

So yummy delicious! great on toast..and used as filling for mini tarts and plain sponge cakes :D

  • 85gm unsalted butter
  • 3/4 cup castor sugar
  • 2 egg yolks
  • 2 eggs
  • 1/2 cup lemon juice
  • zests from 2 lemons

  1. Cream butter and sugar for 2 min. Add eggs slowly and beat for 1 min.
  2. Add lemon juice and mix well. It is fine if mixture curdles.
  3. Transfer to a saucepan. Cook on low heat, stirring constantly until mixture thickens for about 10mins. 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. 
  5. Transfer hot curd into a warm sterilised jar and seal immediately. Leave to cool before storing in fridge. 


Anonymous said...

may i know how long can the lemon curd be kept in the fridge? thanks

Peng said...

Octopusmum.....the longest I kept was 1 mth.

Anonymous said...


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