Lemon Curd - Lemon #2

Whenever I make buttercream, I tend to have yolks left. This is a good option to clear off the yolks.

My hubby's relatives from Australia brought us some homegrown lemons, and so, they are organic and wax free. So happy!!! So, with the extra yolks that I have, what am I waiting for, hehehe, make lemon curd!!



that's all I got from this recipe


I have never eaten lemon curd before this, except a very bad experience at a local cafe here who made their lemon curd bar soooo sweet, I left the bar on my plate after 1 small mouthful. I think they followed a Southern recipe of which is way sweeter for our tastebuds. I saw a book in their kitchen

So far Rose's recipes are quite moderate in terms of sweetness compared to other American sources. I chose to go with her. Her instructions are always lengthy for a good reason. Give her some time and read properly and I do thank her for it.

I jacked down her recipe to suit 5 yolks, maintaining the ratio in the recipe. Indeed the curd is nice, still slightly tangy, but being sweet is inevitable like all fruit spreads are but not overly sweet until sweetness is all one can detect. I used normal farm eggs and the colour is just as beautiful. Golden yellow!

I heard she's coming out with a new book this year, I hope to buy it too and add to my collection.
*I don't have much cookbooks, yet, *

Lemon Curd

Source : Rose's Heavenly Cakes

60gm butter, softened
5 egg yolks
160gm sugar
100ml lemon juice
1 Tbsp lemon zest
1/8 tsp salt

1. Put the zest into a bowl. Place a strainer over the bowl.
2. In a heavy based saucepan, whisk yolks, sugar and butter until well blended. Whisk in the lemon juice and salt.
3. Cook with medium low heat, whisking constantly with a silicon spatula, scraping the sides as you stir. Cook until it thickens but still liquid enough to pour (almost like cream soup). The mixture will turn from translucent to opaque. Don't let it boil, take it on and off the fire if necessary.
4. Pour the curd into the strainer (over the bowl of zest) and press the curd through the sieve with spatula.
5. Gently stir the curd and let it sit for 30 minutes before bottling

*Keeps for only 3 weeks in the fridge, any longer the fresh citrus flavour dulls.