Oh Beautiful Lemon Curd !

A few months back, I had bought some passion fruits that were on sale. Super cheap, super tangy and deliciously fragrant. But too many and I was figuring out how to get rid of it and voila… as luck or Google has it, I got a solution of making Passion fruit curd. It was super yummy and I had the curd with toast every morning until the whole bottle was finished. Loved the delicious fragrant and the yummy tangy yet rich buttery curd on my toast.

And today I had a craving for the curd but alas! No passion fruits in sight! Thus as the saying goes, when life throws you lemons, you make lemon curd! How about that?

photo credit: thepinkpeppercorn

Yay! And so I did. But instead of following the recipe taken online on how to make lemon curd, I foolishly followed back the passion fruit recipe by replacing the lemon juice. And I ended up with cooked egg bits in my curd. Rule 1 : Never mix the eggs into the juice while waiting for the water in the double boiler to boil. Lemon juice + egg = cooked egg…. Even if its with eggy bits, the curd still tasted very good… So just strain the mixture to get rid of the eggy bits and the curd is good to go!

The method I used was meant for the passion fruit curd. Thus be smart… follow lemon curd recipe method… After the incident, I read up more on the lemon curd recipe and found that the recommended method was to cream the mixture of sugar and butter first ( much like baking a cake ) and then to add in the eggs. Next, then add in the lemon juice (mixture will cuddle but don’t panic, the heat later will dissolve all the bits) and then cook the mixture in a double boiler.

Ingredients for Lemon Curd
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3/4 cup sugar
3/4 lemon juice
3 eggs
Some lemon zest
About 115g butter

PS. if you do not like too sour curd, you can reduce the lemon juice.

Yummy!

photo credit: toholio