Lemon Curd

Traditionally served with scones during tea, Lemon curd has been enjoyed by the English since the beginning of the 20th century. Interestingly, back when I wrote the post on Lemon bars (my old bakes and photos make me cringe), majority, if not all of the hipsters wouldn't know what it is. However, the recent 2 years saw an astronomical boom to its fame with popularization of pastries such as Lemon tart, Lemon Meringue pie, Lemon Curd cake, Lemon macaron, and the list does not stop here. It is rich and creamy, sweet and tangy, full of citrusy goodness, what's not to love?

With a few ingredients and a little time, it's so easy to make lemon curd at home, yummy on its own as a spread with bread. If you bake, then you will absolutely have to learn this. Lemon curd is too versatile to pass on, bookmark now!

Lemon Curd (makes around 350g)
(I think recipe is from here)

    6    Egg yolks for a thick, rich, eggy curd
  Or 3 Eggs, 2 egg yolks for a rich curd, not too eggy
  Or 4 Eggs for a least eggy curd, easily accepted by everyone

150g     White Sugar (adjust accordingly to preferred tartness)
  90g     Lemon Juice, freshly squeezed
  50g     Butter, unsalted, softened
    4g     Lemon Zest

1. In a saucepan, whisk to combine the egg yolks (or whichever egg combination you chose) and sugar. Dissolve most of the sugar.

2. Stir in the lemon juice, whisk to combine.

3. Cook mixture over Medium-Low heat, stirring constantly, taking care NOT to let the mixture boil. If the mixture seems too hot, remove from heat and continue to stir before putting it back on.

4.The mixture will starts to thicken after about 5mins. When done, it will coat the back of a spoon and is viscous enough to stay on when you swipe your finger across. Push the curd through a sieve and discard (any) lumps.

5. Stir in the butter until curd is smooth and glossy. Stir in the lemon zest.

6. Transfer to a clean bowl and cover with cling wrap to prevent a skin from forming. The curd will continue to thicken slightly as it cools. Cool to room temperature and chill.

Store in an airtight container or cover with cling wrap, lemon curd will keep in the refrigerator for up to a week .

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