AutumnJams, Curds & PreservesWinterLemon CurdLemons would have to be one of my all-time favourite ingredients. You can use it a little to lift a dish or a lot to give a dominate lemon flavour in both sweet and savoury dishes.Lemon curd is a perfect example of a sweet with a strong lemon flavour. It is sharp, rich and tangy sweet which leaves a tickle sensation in your mouth. I love its versatility – use it to fill tarts, serve it with ice cream and fruits such as raspberries & stewed rhubarb or simply spread on pancakes or toast. Melt-in-your-mouth delicious!Lemon CurdA delicious sharp tangy lemon curd. Use as a filling for tarts, serve it with ice cream, spread it on pancakes or toast - it's so versatile.Author: Angela Palermo Save Recipe Print Recipe Ingredients10g or 1 to 2 Lemon zest, finely grated8 each Egg, yolks188ml Lemon juice, freshlysqueezed & strained114g Butter, unsalted, diced, softened a little225g Castor SugarPinch Sea salt, fineMethodHave ready nearby a strainer suspended over a medium bowl that contains the lemon zest (TIP: You can have this medium bowl sit inside a larger bowl containing ice – this will help your lemon curd cool quicker once its cooked and prevent it from curdling!).Whisk egg yolks and sugar until well combined and pale in colour but not frothy.Tip into a heavy-based non-reactive saucepan and stir in the lemon juice, butter and salt. Cook over medium-low heat, stirring constantly (be sure to scrape the sides of the pan), until the mixture is thickened; it should thickly coat a wooden spoon but still be liquid enough to pour. The mixture will change from translucent to opaque and begin to take on a yellow colour on the back of the spoon; it must not be allowed to boil, or it will curdle. Whenever steam appears, remove the pan briefly from the heat, stirring constantly to keep the mixture from boiling.When the mixture has thickened, pour it at once into the strainer suspended over medium bowl.Press with the back of a spoon until only the coarse residue remains. Discard the residue and gently stir in the lemon zest and allow it to cool slightly.7.8.1.245https://www.thevillagecooks.com.au/lemon-curd/ The Village Cooks Categories: Autumn, Jams, Curds & Preserves, WinterPost navigationPreviousPrevious post:Fetta di Zucchine Con Pomodoro (zucchini slice with tomato)NextNext post:Melanzane Ripieni (Stuffed Eggplants)Related Postsplum jamDecember 2, 2021green leaf pieAugust 5, 2021cherry tartJanuary 21, 2021ricotta gnocchi with brussels sprouts, garlic, bacon & almondsAugust 12, 2020rotolo al forno (rotolo bake)July 16, 2020Involtini Di VerzaJuly 4, 2020
