When life gives you lemon, make lemon curd.
Alright, I know thats one of the most eroded lines one writes for a lemony post. I'm limited by my imagination guys. At least, I'm not saying I have a writer's block, which well I might be in a couple of minutes so lets hurry up and let me tell you what I have to. I love citrus desserts. I already have my favorite orange cheese cupcakes with nutella and lemon panacotta with lavender cream on the blog.
I have always been intimated with lemon curd as it involves dealing with eggs. But then I read the recipe over and over again and it really didn't look all that difficult. And trust me its so easy peasy, you will be glad you made it. I have been secretly eating it with morning muffins (is that acceptable?), having it mixed with my daily dose of yogurt and using it as a dip for eating coconut pieces. But then I stopped, I had an idea I had to work on before I went through the whole jar all by myself, more about that in the next post!
Lemon curd was sweet enough to have by itself and just the right amount of lemonness (they need to have that word). Thick and shiny, add it to whipping cream for some lemony frostings . Here's how you make it:
5 tbsp fresh lemon juice
4 tbsp butter
3/4 cup granulated sugar
2 egg yolks
1 tbsp grated lemon zest
Once the mixture thickens, to coat the back of the spoon take it off the pot. Add in the slab of butter and whisk well so the butter melts into the mixture. Let cool and transfer to clean jar. Put cling film on it before closing the lid and refrigerate overnight. It keeps upto a week in a refrigerate.