Lemon Curd

i hv a weakness for lemon curd. when i first tasted a jar of waitrose organic lemon curd, i knew i had to make some myself. that was many years back and it (homemade, not storebought!) became a pantry staple ever since. i like having it with scones, tarts and as a filling for macarons. and this time round i decided to try out a lemon curd recipe from cannelle et vanille's blog coz i got curious after seeing the recipe. first of all it doesn't require any cornflour and secondly the way its cooked is exactly how you would a creme anglaise or ice cream. the one i frequently use is actually good enough but there'd always be some annoying bits of cooked egg whites in there and i'd often end up picking them out or blending them back in.

tastewise, this one is more liquidy and very tart since it uses only 35g of sugar and no cornflour but i really like how smooth and creamy it is. the texture is almost like creme patissiere and the color pale like mayonnaise! i used them to fill some leftover tartlet shells from my previous order, sans meringue topping this time.

recipe adapted from cannelle et vanille

ingredients :

100g eggs

35g sugar

100ml lemon juice

zest of 1 lemon

10g butter, room temp

directions :

1. in a bowl, whisk together the eggs, sugar, juice and zest. cook this mixture in a double boiler until it thickens (84C).

2. strain into a clean bowl and chill it over an ice bath until it is about body temperature. add the room temperature butter and mix with a hand blender until an emulsion is form (it will turn a bit lighter in color). refrigerate until ready to use.