Lemon curd can be served with crepes, with toast, muffins, pancakes, swirl into buns, baked into flaky pastries, or add to ice cream.
I love the tangy taste from the 80g Lemon Juice used. Yes it's on the sour side but we love it and it's very delicious. Just nice pairing with crunchy buttery tart shells. The lemon zest added extra lemony aroma to the curd. It is extremely flavorful and adds a burst of freshness to your favorite dishes.
(Recipe adapted from OladyBakes)
Ingredients :
2 Eggs
80g Lemon Juice (if this is too sour for you, you can use 60g lemon juice + 20g water)
7g Corn Starch (add to lemon juice and dissolve, if you wish to pipe the curd. Omit if you just want to spoon into shell or prefer a more flowy texture.)
80g Sugar
Zest from 1 Lemon
60g Butter
Method :
1. Rub salt onto whole lemon, rinse clean and pat dry. Grate off the zest, (only remove the brightly colored flesh of the peel. Avoid the white part, or pith, directly underneath the peel as this is quite bitter), then mix lemon zest into sugar.
2. In a ceramic or glass bowl (do not use metallic bowls), combine eggs, lemon juice, sugar with zest, and stir till well combined.
3. Using double-boiler method, place the bowl over a pot of water on the stove. gently heat over the pot with simmering water underneath, stirring continuously with a hand whisk.
4. The mixture will turn slightly bubbly at the beginning, and slowly get thickens in about 5-10 mins. Be careful not to over-cooked the eggs, stir constantly and just take the bowl off the heat to observe if in doubt. When it thickens like a gel, it’s ready.
4. Remove from heat and cool down for 5 -10 min. Then add in butter and stir till well mixed.
5. Spoon into tart shells and chill before serving. The curd is rather soft and flowy and will smoothen out nicely.
6. Alternatively, you can pipe like buttercream, in which case you will need a firmer curd. Add 7g corn starch to the lemon juice first and dissolve well. Cook the custard longer to a drier and more lumpy texture, stirring rapidly at the end of cooking.
7. After curd has cooled for 5 min, add in butter and cool down further in the fridge for about 10 to 20 min to firm up. It gets firmer as it cools longer / overnight in fridge.
8. Scoop into piping bag and pipe onto tart shells.
Happy Cooking.