I love everything lemon. From dishwashing liquid, liquer to desserts (yeah, that is a totally unrelated spectrum), I just can’t get enough of that zesty, lemony tang. Today’s recipe is all about my childhood’s favorite dessert spread – Homemade Lemon Curd.
Lemon curd is usually served with bread or scones or also as a filling for pastries and cakes. It is really popular in Britain and US. In case you are wondering, no, I did not grow up in any of those countries. Back when I was a kid, mom worked as a nanny for a British expat family here, therefore, we were lucky to be exposed to foods from their culture.
Now that I’m all GROWN up (in other words getting older…), reminiscing about my childhood is something I found myself frequently doing. When I found out how easy it was to make lemon curd at home, I wasted no time and made a small batch. They are absolutely perfect on that piece of warm toasty bread or lemon pie filling, etc. I used the rest as the filling for my homemade macarons.
Zest & juice of 2 lemons (approx. 45 ml)
½ cup (100 g) caster sugar
Pinch of salt
3 tbsp (40 g) unsalted butter – diced
Makes 1 x 10 oz / 300 ml jar
Recipe source: Martha Stewart (with slight modification)
In a medium bowl, add in eggs and sugar. Whisk until pale yellow.
Add in lemon juice, lemon zest and salt. Whisk until combined.
Cook the lemon mixture in a saucepan until low heat, stirring constantly.
After a few mins, the lemon mixture will thicken slightly and coats the back of the spoon.
Turn off heat and add in butter, one piece at a time. Stir until well mixed.
Allow to cool. It will thicken further. Store in a glass container and refrigerate until further use.