A recipe from The Cooking Doctor. Thank you Jeh for sharing the recipe. We loved it 🙂
This sweet-tangy spread makes a great filling for your tart, pies, cakes, macarons and many more or just use them on your toast. Made using simple ingredients like eggs, sugar, lemon and butter and easy to whip-up too.
Before we move onto the recipe ; please keep in mind while cooking the curd –
- use only fresh lemon juice
- make sure to keep the heat low and whisk constantly to keep the eggs from curdling.
Makes : 1.5 cups
You need –
- Egg yolks – 2
- Eggs – 2
- Caster sugar – 80 grams
- Chilled unsalted butter – 80 grams
- Juice of 2 lemons
- Zest of 2 lemons
How to –
In a sauce pan whisk together eggs, yolks, sugar till smooth.
Over a low heat gentle heat the mixtures. Now add the butter, juice and zest; whisk continuously till the mixture thickens (thick enough to coat the back of the wooden spoon).
Strain through a sieve into a sterilized container to remove any lumps and they will stay up to a week in the fridge covered.