Thursday, July 5, 2012

Lemon Curd

a picture taken when i did my second batch of earl grey macarons. i used my dad's little empty honey jars (from Yummi House dad's a HUGE fan) to store the lemon curd which is really awesome because the jars are air tight and made of glass. so yes. i had halved the recipe as i mentioned earlier but it still produced quite a fair bit of lemon curd as you can see. The recipe i'm going to be listing will be a third of the recipe. i had made half the first time and had a whole lot of leftover. so the second time i did it i actually made a third instead.

Lemon Curd (From Rei's Lemon Curd)
2 Eggs, whisked and strained
80g Fresh Lemon Juice
75g Fine Sugar
40g Unsalted Butter, bring to room temperature
Zest of 2 Lemons
  1. In a mixing bowl (use either stainless steel or glass), add in eggs, sugar and lemon juice. Using double-boiling method, whisk the mixture constantly.
  2. Continue to whisk till mixture looks pale and starts to thicken. At this stage, the whisk will leave a mark on the curd. Remove from heat and whisk in the butter till incorporated. Add in the lemon zest and mix well. (note: i did not thicken the mixture sufficiently which resulted in a runny lemon curd for my macarons. if you do want to use it as macaron fillings try cooking it for a little longer.)
  3. Cut up a large sandwich bag and press onto the surface of the curd to avoid a layer of film from forming. Leave aside to cool through before storing.
You will find other tips and tricks in Rei's post so do hop over to see more.

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