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Lemon Curd I

Selam everybody...Merhaba from Turkey.

I was planning to make lemon cake.. and I thought it would be nice if I put lemon curd in between..hmm..must be Yummy !
so here it is my lemon curd. Soon I will post my lemon cake also along with it.
You Can use it as filling for cake, pastry or just as a simple dessert.


Ingredients:

  • 2 cups granulated sugar
  • 1 tsp  cornstarch
  • ¾ cup lemon juice ( do not use bottled)
  • 150 gr unsalted butter. Cut into chunks, Soften.
  • Lemon Zest from 1 medium lemon
  • 4 egg yolks.
  • 1 whole egg 



Method:
1) In heavy-base saucepan, combine sugar, cornstarch and lemon juice. Mix with whisker until sugar dissolves. Add eggs one at a time, continue to mix.
2) Add butter and lemon zest. Whisk until smooth and well blended. Put pan over stove and heat over medium heat. By manual whisker Stir and cook until thick and almost boiling (No need to boil).
3) Turn off the heat. Keep stirring until hot steam gone. Let stand to room temperature before being stored in a clean jar with lid. 
Make about 400 ml.
Enjoy.

Check my other lemon curd recipe here.




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12 comments:

  1. I love lemon curd! And it does go great with cakes... I wish I had a slice! ;-)
    Beautiful photo!

    ReplyDelete
  2. Oh, I adore lemon curd. I can eat it straight out of the jar with a spoon (or my fingers). I can't wait to see the lemon cake with the curd between the layers!

    ReplyDelete
  3. This would make an amazing filling for a cake. Beautiful job.

    ReplyDelete
  4. I tried the recipe but I had problems with these instructions:
    - When to put corn starch
    - And when butter
    - And when lemon peel

    Others recipes they mix  eggs with sugar?
    Here is a mix with sugar and lemon juice? right or not?
    Thanks to confirm the prescription.
    Greetings Julia

    ReplyDelete
  5. @Giulia Helo Julia..thank you for stopping by my blog. and thank U also for trying to make my lemon curd recipe.. here I did some correction on my lemon curd instruction, I forget to put cornstarch in step no#1. thanks for correction.
    Butter and lemon zest as you can read, those add on step no#2
    And yes, in step no#1 I mix sugar & lemon juice first then follow by eggs.

    ReplyDelete
  6. OK, Grazie per l'informazione.

    Traduzione di Google Traslatore NON sempre efficace.

    Saluti da Milano, Giulia

    ReplyDelete
  7. A question on the Lemon Curd:
    how many days (or more) you can stored?
    Thank you for an answer. Greetings Julia

    ReplyDelete
  8. How long have you kept in the refrigerator?
    Giulia

    ReplyDelete
  9. @Giulia helo again.. I can keep it in clean closed jar in refrig for about 1 1/2 month.. I don't know if it can be longer than that-I never try it before cause I already use all my curd during those 1 1/2 month.
    thx :)

    ReplyDelete
  10. Thanks for the reply.
    I fear for salmonella problem!!!!
    Saluti Giulia

    ReplyDelete
  11. @Giulia Well, I'm not expert in salmonella thing :) but I think since it's already cooked well, I think it's safe. And the yield it's only 400 ml, make smaller batch and finish it at once if you concern abt that salmonella probelm. Thx :)

    ReplyDelete
  12. @Giulia Well, I'm not expert in salmonella thing :) but I think since it's already cooked well, I think it's safe. And the yield it's only 400 ml, make smaller batch and finish it at once if you concern abt that salmonella probelm. Thx :)

    ReplyDelete

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