Hey guys! I told you I was going to be making a lot of eggy recipes since Easter is coming. First up is lemon curd. This is my first time to make and try this. I don't think this is available in the Philippine supermarket, so I thought why not make your own?
I played around with the proportions of the ingredients based on Cupcake Jemma's recipe. I loved it so much and I just want to let you guys know that I have been eating this for breakfast for three straight days! I am officially addicted to it!
- 3 egg yolks
- 1 whole egg
- Juice of 1.5 lemon
-1 tbsp lemon zest
-1/4 cup white sugar
-2 tbsp chilled butter
1. Start by putting the eggs, lemon juice, lemon zest, and white sugar in a bowl. Mix everything until it is well blended.
2. Cook the lemon-egg mixture on a double boiler and keep whisking until it becomes thick. It may take about 10 minutes to get to the right consistency.
3. Remove the curd from heat, and finally add in the cold butter. While the mixture is still hot, pour it on a bowl with a sieve on top to separate the zest and other chunky bits.
4. Transfer the curd in a 8-10oz glass jar and store it in the fridge for 15 minutes or so before serving.
There were three things that I discovered while making this lemon curd:
First, is that this goes well with cream cheese on toast.
Second, I could try experimenting with other fruits like lime, orange, or calamansi.
Third, if I just tweak this recipe a little more, I could sell this good stuff.
Since my supply is running out, I'll be making more next weekend. Let me know what you think of this recipe! I hope you like it!