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Lemon Curd

I'm scared of making things all eggs. Some sort of phobia. Like my egg tart disaster. And my never ending fear of whipping egg whites, be in for a cake, or for frosting. Because no matter how many recipes you read, you still need to see and feel what custards, stiff peaks, ribbon stage looks like.

Yesterday night, I was just randomly staring at my fridge and I decided to check my egg yolks. There were 10 perfectly round yolks on Friday, but yesterday a couple had already burst. I sorta panicked, what a waste of 10 eggs! Didn't have any odour so I guess they were still edible. Since I have lemons on hand, why not start the lemon curd project! After all both my boys were asleep, boy #1 won't be nagging at why I'm making baking stuff again, boy #2 won't be clinging to me. Perfect.


Zested 4 lemons, juiced, and I'm all set!

I didn't use any particular recipe, cos at that moment I wanted to get it done asap. The latest recipe I had opened in my iPhone's browser was the Classic Lemon Curd from americanfood.com. I didn't bother to use exactly the recipe, so I adapted as I went.

Here's what I used:
10 egg yolks
8 tbsp vanilla sugar (I think I should have used more)
Zest of 4 lemons (looks like 1 tsp only actually)
Juice of 4 lemons (a bit more than half cup?)
About half cup water
100g butter, cubed

Whisk the yolks, sugar and water and put it over medium heat in a saucepan. Keep whisking until it turns from shiny yellow to thick-matte-yellow curd! This takes about 5 minutes for mine. Stir some more for about 2 minutes before taking the saucepan away from the heat. Add cubed butter one by one into the curd and mix well. Pour into a jar and refrigerate!

Had a bit of the lemon curd with the last leftover cupcake this morning, and it was good! VERY refreshing. But only for citrus lovers like myself. I don't think my husband will appreciate haha.

Notes for improvement:
  1. At first I immediately removed the saucepan from the stove once the custard formed, added butter and left to cool, but I realise there was a layer of transparent fluid at the top so I transferred to the stove again for a further 2 minutes of cooking. I didn't get the layer after that.
  2. I can afford to add in more sugar! Or maybe reduce the lemon because it is very citrusy! You can't eat by spoonfuls for this one. Haha.
  3. Use a smaller whisk. Some of my sugar got stuck at the sides and were not incorporated and hence I had patches of burnt sugar -__-
  4. Buy a proper lemon zester. I have the 3 in one grater, 3 different sides of graters in a pyramid and it's not very good at removing zested lemon. I end up having half of the zest stuck at the grater. Sigh.
Okay now I'm a little bit more confident to make curds, I would really love to make passionfruit curd one day! Love passionfruit curd in cupcake fillings haha.
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