Recipe adapted from Joe Pastry :
Ingredients (in bracket 3/4 portion):
egg yolks : 4 (3)
sugar : 142 gm (107 gm)
lemon juice : 92 gm (70 gm)
soft butter : 57 gm (43 gm)
lemon zest : 2 teaspoons
pinch of salt
add 142 gm of sugar to egg yolks and mix well
add lemon juice, pinch of salt to the egg mixture and mix well
add soft butter to the mixture
heat it (or use double boiler) until it reaches 91 deg C **
sift it through before adding lemon zest
** I cannot cook it to this temperature before it looks ready already. Read from another's writing that when 1st bubble appears, it should be ready; or test it by drawing a line at back of a spoon
My lemon curd is a little overcooked;
hence looks thick and especially so when freezed.
Otherwise, it tastes excellent with an after-taste of lemon in my mouth.
Spread on toast, add into yoghurt,
or fold into whipped cream as lemon mouse
Note:
- Made a patch today, and it is 11 years after !!!! since I wrote the above note. My God !! What have I done in these 11 years? Not much ?!
- Today's patch I heated it direct over the stove, until it is thick, and perhaps overcooked!
- Apart from a little thick than desired, it tastes wonderful, and now in the fridge. Made a desert cup, and one yohgart small glass.
