Homemade Lemon Curd
Lemon cheesecake was the very first cheesecake that I made. It was a no bake cheesecake with simple and basic ingredients and I was pretty excited about making it plus it turned out perfect! But my brother did not appreciate a lemony kick in a dessert as he preferred sweet dishes purely sweet. Somehow I like layers in food and enjoy such contrasting flavors and textures.
In a previous post I shared pictures of fruit and vegetables growing in my garden and lemon supply is Alhamdulillah abundant. Mostly there are lemon plants, around 4-5 feet tall, but this featured image is of the tallest lemon tree I have ever seen. Lemon pickle, lemon squash are already on my to-do list and if turn out well I will share on the blog In Sha Allah. Moving on to today’s recipe which is inspired by Bigger bolder baking by Gemma Stafford ..Lemon Curd… a new kinda sauce for our taste. Think of it as lemon jam. It requires lemon juice (of course) with lemon zest, sugar to balance the lemony sourness, egg yolks to give body and richness, corn flour as thickening agent and butter to enhance the flavor and to make the sauce smooth and velvety. Most recipes available online for lemon curd does not require corn flour and are made using a double boiler. Since I am all about convenience I prefer the stove top method but you gotta be very careful and watchful as eggs cook quickly and can coagulate if not stirred continuously. Use it with pancakes, crepes, cakes, cupcakes, scones, tarts, icings, cheesecakes etc
Homemade Lemon Curd
Give a lemony kick to your sauce collection with this versatile curd.
- 1/3 cup freshly squeezed lemon juice without seeds
- 1 tsp lemon zest
- 1/2 cup sugar
- 1 whole egg
- 3 egg yolks
- 2 tbsp corn flour
- 6 tbsp unsalted butter, cut in cubes
Make sure everything is at room temperature.
In a small stainless steel or any non reactive sauce pan, mix together lemon juice, lemon zest, sugar and egg and egg yolks with a whisk.
Place on stove and cook over very low flame, stirring continuously with a whisk. Simmer for about two minutes.
Add a little lemon mixture to corn flour and mix well to dissolve corn flour well.
When sugar in the lemon mixture is dissolved, slowly add corn flour mixture and keep whisking the mixture.
Add in cubed butter. Continue whisking until butter is melted and the mixture is well emulsified and thickened, about 3-5 minutes.
Remove form the heat and strain through a sieve to remove zest and any cooked egg part.
Store in an airtight container when cooled to room temperature. This recipe will yield a little less than 2 cups. Can be refrigerated for about 3 weeks.