Lemon curd is a lovely filling for any dessert and more so if it is homemade. Unlike most of the store bought ones, which is usually just super sweet and not really creamy, home made ones are luscious, creamy and zingy! This recipe from joyofbaking.com is erfect, its not too eggy and not overloaded with sugar.
This recipe is makes about a 1 1/2 cups of lemon curd.
3 eggs
150 g granulated sugar
80 ml lemon juice
56 g unsalted butter at room temperature, cut into cubes
1 tbsp zest of lemon
In a stainless steel bowl set over a pan of simmering water, whisk eggs, sugar and lemon juice till blended. Stir constantly till the mixture is thick, this takes about 10 minutes.
Remove from heat and strain through a sieve. Whisk in the cubed butter and add in lemon zest. Store in a tightly capped jar in the fridge once cooled. I like to use it within a week.
theflourmill 