Thursday, 17 May 2012

Lemon Curd

Lemons, zingy, sweet, sour they are a little bit of everything, very versatile; lemon tart, lemon and poppy seed muffins, lemon ice-cream, lemon meringue pie. For most of these recipes you need a curd then you add that curd into whatever dessert you want. Light and refreshing - definitely something to try out. when you have it pop into a jar and leave it in the fridge, if all of the ingredients are fresh I would leave it maximum of 10 days.

Here is an idea for a quick fix dessert: all you need is some egg whites and some store bought puff pastry and you have easy lemon meringue pie. Lemon curd can also be added to a tartlet to make mini lemon tarts.
Lemon Curd:
180g Lemon Juice
400g Icing Sugar
50g Butter
100g Egg
200g Egg Yolk

1.      Place all of the ingredients in a saucepan and cook until it bubbles
2.      Stirring continuously
3.      Allow to cool

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