Fruit curd is a dessert spread and topping usually made with citrus fruit, such as lemon, lime, orange or tangerine. Other flavor variations include passion fruit, mango, and berries such as raspberries, cranberries or blackberries. Wikipedia
Every year a cousin of mine, gifts me with these home-grown cuties and I love these kinds of lemon’s flavor especially in baking.
Today I will post how to make “Homemade Lemon curd”. Homemade lemon curd is quick and easy and so much more mouthwatering than the shop-bought variety. Made by cooking (by using double boiler method) a mixture of fresh lemon juice, grated outer skin/rind, sugar, butter, and eggs, lemon curd is enjoyed on buttered toast, and is a delicious filling for breads, tarts, cakes and cookies. In the coming posts, I will explain the usage of curds one by one.
Equipment needed: Wire whisk (egg beater) and nice, sharp grater with tiny holes, so that it will help to remove only the lemon’s outermost layer (coloured layer) inner white layer will be bitter, 2 vessels.
Had 4 big lemons and took all those.
zest of 1 lemon and juice of 4 lemons
100g butter (cut into chunks)
-Collect lemon zest, lemon juice and assemble everything.
-Put lemon zest, juice, sugar and the butter, into a basin kind of a vessel (Step 2) over a pot of boiling water, make sure that the bottom of the basin doesn’t touch the boiling water (step 1).
-Stir with a whisk until the butter melts (step 3)
-Mix in eggs (beat lightly before adding by using fork), after adding eggs, whisk in between, until it is thick, it should be heavy (should stick to the whisk) (step 4 to 6)
-It took me around half an hour to complete the process.
-Remove from the heat and stir occasionally till it cools…transfer the content to clean glass jar and store it in a refrigerator.
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