Lemon Curd

I never know what Lemon Curd is until I am here, in the UK. Though Lemon Curd may be not so popular like other jams in the world, it is a very useful sauce for lots of desserts. For example, like lemon tart, Lemon-meringue pie. Or, some people just spread lemon curd over bread, scones, waffles. Unlike custard, cooking lemon curd does not use milk so that the taste is smoother. Some people use lemon curd as an alternative to jam at afternoon tea because of it fresh and light. So, try it, if you didn’t have this before.

Recipe: Around 200 ml

 

 

Steps of Lemon Curd

(1) Slice butter into the cubes. Place it in a big bowl. Put the bowl on the top of the boiling water. Please don’t let the bottom of the bowl touching the boiling water.
(2) Add sugar in. Stir butter and sugar until they are melted.
(3) Add lemon juice and zest into.

(4) Add eggs the bowl. Keep stirring it around 10~15 minutes until it turns thicken.

(Selena’s Kitchen Talk: If you think it is hot in the bowl now, please don’t put egg in. Leave the bowl out from the boiling water for a while. We don’t want to boil egg.)
(5) Then, leave at room temperature to cool down. Stir occasionally when cooling down.