Lemon Curd is a thick, soft and velvety cream that has a wonderful tart yet sweet citrus flavour. This curd can be prepared several days in advance and stored in the refrigerator.
Ingredients ( Makes 200 g )
1 Eggs
80 ml Lemon Juice
1 Lemon Zests
50 g Honey
60 g Unsalted Butter
Preparation
1. Sterilised glass jar in boiling water for 10 minutes. Dry with a hair-dryer
2. Diced butter, keep in the fridge
3. Using a peeler, remove the zest of lemon, being careful to avoid the white pith. Cut the lemon to half, squeeze out lemon juice.
4. Prepare a saucepan with boiling water.
5. Add eggs, lemon juice & zest and honey to a stainless-steel mixing bowl. Mix well.
6. Put the stainless-steel mixing bowl over the boiling water. Reduce to low heat. Keep stirring the mixture. The mixture will become thicken and creamier, it will takes about 10 ~ 12 minutes. Remove from heat.
7. Take out butter from the fridge, add to the mixture and keep stirring until all butter melt. Strain through a seive to get smooth texture. Store in air-tight container and keep in fridge for 2 weeks.