Lemon Curd! The very sound of it makes my tongue tingle. I love the idea of making curd with various citrus and tangy fruits and then using it in all sorts of ways.
My husband's family brought me some lovely lemons from Southern Italy which just grow in their backyard trees. Look at those beauties below! And what better than to make lemon curd! However, you can use regular limes and lemons available in your local market.
This is a really quick and easy recipe. However, the technique is important - just follow my guidelines and you will be fine. You can make lemon curd and store it in the fridge for a few days as it is. Combine with some cream to balance the tartness and use as a tart filling, cake spread or sandwich cookies filling. This is also great as a topping on a vanilla cheesecake.
I hope you enjoy it as much as I did!
What you need-
1/4 cups sugar
4 tbsp fresh lemon juice
2 tbsp butter (any)
1/2 tbsp lemon zest
Putting it all together-
1. Combine the eggs, sugar and lemon juice in a bowl. Whisk well.
2. Place the bowl over a saucepan of simmering water and keep whisking to prevent the eggs from cooking . This will also prevent lumps
3. Once the mixture has thickened, remove from heat. Add the butter to the hot lemon curd and mix well.
4. Add in the lemon zest. Leave outside to cool then store in the fridge or use as required.
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