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.