Zesty, tangy, refreshing .... a great accompaniment to many desserts.
I actually had it with my toast this morning ... woke me up! :D
The people who enjoy this are surprisingly the men in my family. Funny, I've always thought men don't like sour stuff.
INGREDIENTS
1 cup sugar
225 g unsalted butter
finely grated zest and juice of 3 lemons
5 egg yolks
METHOD
In a stainless steel or heatproof bowl, put in sugar, butter, lemon juice and zest. Place bowl over a pot of simmering water until butter is melted. Beat well.
Whisk in egg yolks and continue to cook until curd has thickened ... about 15 mins.
Keep in a clean, sterilized jar.
Refrigerate.
*Note: This recipe makes a thick curd. Use half the amount of butter and 3 - 4 yolks for a less rich and runnier curd.
I thought generally women don't like sour stuff???:) This curd sounds relatively sweet though and has a really nice color.
ReplyDeleteAwesome keeper in the kitchen. French toast here I come!
ReplyDeleteanother recipe of lemon curd.. bookmarked it. I love making lemon curd most of the time :)) Thx Ping
ReplyDeleteOh how I love lemon curd... I made lime curd and posted about it in one of my earlier posts... I adore the stuff! And like you, I love it on toast! Most of the men in my family like it too :) Thanks for sharing your recipe
ReplyDelete3Cookies: Really? Hmmm .. looks like you and I have our info crossed.
ReplyDeletePFx: Hello, thanks for dropping by. Mmmm... now you're making me hungry.
My Home Diary in Turkey: Hi Citra! Me too and you're welcome :D
Harried Cook: Oooh, I gotta check out that lime curd. Thanks for telling me. =)
I am a huge lemon curd fan. This is the type of recipe when my trusty micro plane comes into it's own. If you have never used a micro plane for grating rind you don,t know what you are missing.
ReplyDeleteI read about the stuff going on in KL. Hope you're OK, stay home and enjoy the lemon curd, it should be sufficient incentive to keep you indoors!
ReplyDeleteMike: Oh yes, I know what you mean and I do have a microplane for rind. I am so in love with it!
ReplyDelete3Cookies: Hey, thanks for the concern. Yes, I'd rather be indoors and just stay online for the latest bits. I was stuck in a traffic jam for 3 hours (what usually takes me a maximum of 30 mins) last night due road blocks. I hope things get settled soon. Thanks again.
Need to make this now. Yummy! Looks as if I'll need to invest in a microplane as well.
ReplyDeletewat a gorgeous click...the recipe sounds fab..
ReplyDeletefirst time here..love your space..excellent recipe collection with nice presentation..
Am your happy subscriber now..:)
do stop by mine sometime..
Tasty Appetite
Good to hear all is OK. Lets really hope good sense prevails. Take care.
ReplyDeletePretend Chef: Hi Rochelle! Oh yes, that's one investment you'll not regret.
ReplyDeleteJay: Thanks for dropping by and for following. I have stopped by your space and will be doing so often ... interesting variety too!
3Cookies: =)
Oh that looks fantastic! My cheeks are puckering just at the thought :) Buzzed!
ReplyDeleteParsley Sage: Haha! I get that too! Thanks for the buzz!
ReplyDeletei have a microplane and just love it! That lemon curd makes me pucker just looking at it. Now I want to make a lemon pie.
ReplyDeleteZesty, tangy, refreshing... what a perfect description!
ReplyDeleteHey, I get that too. Mouth is watering like crazy! Love this, even if hubby will like it more. Isn't that funny? I never thought of that before. My dad is always asking for lemon macarons, too! I LOVE your recipe, btw - you realise it has 5 lovely egg yolks?!
ReplyDeleteI love your lemon curd, Ping! So lemony, zesty, and a perfect portion to keep in a jar in the fridge to use on cakes, or a filling for a yummy fruit tart. So much better than the store bought kind!
ReplyDeleteI always want to try to make lemon curd and have a collection of different recipes. I really have to get a move to try it as your's look smooth and tangy.
ReplyDeleteVeronica Gantley: Ooo ... lemon pie! Make it, pleeez! I want!
ReplyDeleteTiffany: Haha ... thanks, Tiffany!
Jill: =) I'd wanted it a little less runny than the usual recipe and not use cornflour to thicken ... nice and rich! Yummers!
Elisabeth: Hello, dear friend. Homemade is always nicer, isn't it? And yes, I have great plans for these. I'm glad they keep well in the fridge.
Veronica's Kitchen: Thanks for the comment. Let me know how it turns out if you do try this recipe.
That looks awesome! I love lemon curd
ReplyDeleteTwistedKitchen: Hello. Thanks for the visit and for the comment.
ReplyDeleteHi, this is my first visit to your blog and I love it! I am happy I am not the only one who noticed men usually hate sour food! I am of course crazy for sour dishes, especially desserts! Lemon curd is one of my favourites and yours looks so good I think I'll prepare one tonight. I make a lightened version (I have to lighten it, otherwise I would finish the 200g butter on my own ;-) (talking about the men who hate sour food... I am of course the only lemon curd fan at home)
ReplyDeleteHi Sissi, so nice of you to drop by. Thanks so much for the lovely comment. Haha! Yes, by all means, use less butter if you like. I'm glad I have folks here who'll help me finish this ... phew!
ReplyDeleteYum! I love lemon curd but never attempted to make it. With your recipe, I think I can manage a jar of this delightful cream. Thanks Ping for sharing!
ReplyDeleteHiya, Art. Hope you love it as much as I did. Enjoy!
ReplyDeleteAarthi: Thanks for dropping by. Will check out your site soon.
I love lemon curd SO much (and I'm a guy!). I'll admit that your photo is making my mouth water a little at the anticipation of having the tangy curd! My wife makes an amazing one - not dissimilar to this one I think. I read that you can make fruit curds as well... like blueberry, strawberry etc. I should think those are also really good!
ReplyDeleteHi Charles. Thanks for dropping by. Haha! I guess I shouldn't generalize about guys not liking sour stuff. Let's just say, most guys I know .... for the exception of those in my family and now you :D Yes, I'd like to try out the other types of fruit curd eventually. They sound nice!
ReplyDeleteWow Ping-your awards are realy accumilating. I love passing the awards on to you, not just because you deserve them so well, but because you really appreciate them. I'm the same way! It's so nice to receive awards, and even nicer to pass them on to dear and talented friend like you!
ReplyDeleteHugs!!!
Hi again, Elisabeth! Thanks so much and yes, I do enjoy getting them. They remind me that all my blogger friends are thinking about me and I'm appreciated and mostly ... by you! Hugs back!!
ReplyDeleteMmm.. that looks so tasty! I'm a big fan of lemon curd but never tried making it myself. Thanks for the inspiration, as always!
ReplyDeleteHi Megg. Thanks for dropping by.
ReplyDeletelemon curd is yummy, but whenever I eat it, I worry about salmonella. but your pic looks very pretty :D
ReplyDeleteAmanda: Thanks! I don't think you'll have to worry about salmonella here coz it does get cooked to a certain extent or at least until the mixture thickens ... probably to a similar stage as soft boiled eggs or even sunny side up with a runny yolk ... unless of course you're worried about those too! :D
ReplyDelete