Lemon Curd
Lemon Curd is a dessert spread and topping made with lemons. It is very dynamic and can be used on a lot of foods like breads, ice creams, trifles and cakes. It is an absolute must in coconut and lemon cakes. It is easy to make and requires only a fee ingredients.
Lemon Cake filled with Lemon Curd
Lemon Curd on Lemon Banana Bread
INGREDIENTS:
(1) 1/3 cup Fresh Lemon Juice (80 ml)
(2) 3 Eggs
(3) 3/4 Cup Granulated White Sugar (150 Grams)
(4) 4 Tablespoons Unsalted Butter (56 Grams)
(5) 1 Tablespoon Grated Lemon Zest
Note: All your ingredients should be at room temperature. Try to use freshly squeezed lemon juice and not store bought juice. Most of the lemon flavor is contained in the zest, so be sure to use it. Be careful not to grate the white part of the lemon when extracting the zest as that part is butter.
PROCEDURE:
(1) Boil some water in a pot. When it starts boiling, reduce the heat to low so the water just simmers.
(2) In a aluminium bowl large enough to sit on the pot, whisk together the eggs, lemon juice and sugar until blended.
(3) Place the aluminium bowl over the simmering water and keep mixing with the whisk so as to prevent curdling or cooking of the eggs. Whisk continuously until the curd thickens, this would take anywhere between 6 and 10 minutes. You want it to look like a very thick cream or hollandaise sauce. Another way of knowing if the curd is ready is by coating the back of the spoon with it and drawing a line on it.
Note: Do not use a glass bowl for this as the bowl will break. Trust me, I tried it.
(4) When the curd is thick, take it off heat and add the lemon zest and butter. Cut the butter into small chunks to make melting easier. Mix the curd until all the butter has melted.
Tip: If you have lumps in your lemon curd, strain it through a sieve before adding butter and lemon zest.
(5) Allow the curd to cool down before putting it in the fridge. It will thicken as it cools. Place some clingfilm over the curd to prevent a skin form forming over the curd
Store cooled curd in an air tight jar and place in fridge.
Try out for my Coconut Cake, Lemon Cake and Lemon Banana Bread recipes.
Lemon Banana Bread
Terry Adido is passionate about showing people how easy it is to recreate restaurant quality meals in the comfort of their kitchens. With a style of cooking he refers to as Afro-European Fusion, his meals are influenced greatly by French and Italian Cuisine with a West African twist. If you love good food, you are in for the ride of your life.
Thanks always, Terry. U are indeed the master Chef! God bless u always.
Thanks Chibuzo
Sounds nice will definitely try it out soon.
You should Christy
I tried dis and it came out perfect dear,thanks a lot
And wen is d recipe 4 d lemon cake coming out,I can’t 4 dat.once again,thanks!
That’s great to hear. The lemon cake recipe should be up in a couple of days.
I’m gonna try dis out,and Dude,wen is d recipe and procedure 4 d lemon cake coming out.
I can’t resist! I am making lemon curd this weekend!
You will love it. It keeps well in the fridge.
No Lemon in Lagos is safe right now! Lol!
Hahaha
this is definitely going to taste yummy…..Terry thanks for always sharing with us your recipes. for the lemon curd can I substitute vegetable shortening or margarine for butter
Thanks. I would say no. Just leave it out if you do not have butter.
Tanks Terry,now i know what those creamy stuff glazed over some french pastries are made of,i appreciate as i love them cos of less sugar.guess i ll reduce the sugar to say 1/2cup.
I do not know how it will turn out if the sugar is reduced. Do keep me posted.
Terry, thanks so much.
Can this also be used to eat bread?
This is a less sugar one here.
Thanks
I have seen the answer to my question, in the details above. Thanks
Awesome.
You are the best , Tks so much
You are welcome.
Please can I use lime in place of lemon. Lemon is kind of scarce and expensive in Nigeria. Thanks
Yes you can. Then it would be called lime curd.
please don’t laugh at me am still a novice when it comes to cakes.please what is a lemon zest and how can I get it.am sorry for d question and u are doing a great job.
Hi Doz. The zest is the outer yellow/orange/green part of a citrus fruit. You get it by using a grater to grate the skin of the fruit.
terry u are da bomb. Haven’t tried it yet but knows it will be heavenly thank a million.
My pleasure Precious.
Thanks Terry. You have touched lives with your blog. Please, can this lemon curd last for about three days as a filling in say wedding cake which takes some time to be decorated. Thanks a lot.
As long as the cake is stored in the fridge between decorations, yes. Left outside, no.
Thank u so much Terry. I have tried so many of your recipes here and they all came out perfectly.
Greater u i pray……
Thanks Tonia. I am glad to hear that.
Thanks Terry for this, you are the best .
Thanks.