Lemon Curd (eggfull)
The delicious creamy tangy looking lemon curd always fascinated me. But for 2 things that I kept me away from making it so far...1 I had never tasted one so assumed it would be some eggy smelly thing and 2 it seemed like an effort from the way most people described it.
If you are on similar zone, let me help you break the barriers between yourself and the most delicious dessert, topping, filling, icing or whatever you would like to call it..
When I picked the lemon theme, I knew it would be a tart or lemon icing that I will be making...but lemon curd just happened by chance...like a distant fading chip in my memory suddenly calling out to remind me of its existence....so I took it up and lapped it...
4 lemons (ripe) regular indian lemons are just fine
3/4 cup caster sugar Add more if you like
3 tbsp butter
1 egg whole
1 egg yolk
2 tspn water (optional)
zest of one lemons
1) In a non stick pan, add the lemon juice, lemon zest (green or yellow part only of the lemon peel), caster sugar. Dissolve the sugar by stirring, add water if you think the sugar needs it to dissolve faster
2) Now add the butter and switch on the flame, let it simmer until the butter has fully melted and the liquid comes to a running boil
3) While this happens, in another clean bowl, mix the egg and egg yolk . Beat until it is slightly frothy. No need to beat any harder
4) Now take the pan off the flame, and slowly stir in the the eggs in steady stream with one hand and constantly stirring with the other.
5) Put it back on the flame and let it cook on low heat for 5 to 8 min. If it starts thickening it is fine. It will soon be creamy when you beat with a whisk.
You can now transfer this to a nice sterilized jar.
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 46