November 14, 2011

Lemon Curd

I tried this recipe once , way before I started writing my own blog, and I fell in love with this recipe of Lemon Curd . This makes a prefect jar of Lemon Curd which can be kept for 3 weeks . For those who loves lemon , this is definitely a keeper. This is my second attempt making it . Its so satisfying even baby Ryan can't resist it.
Look how beautifully the Lemon Curd store in the jar . Its smooth and soft texture makes this Lemon Curd really tasty and appetizing .

6           Egg Yolks
1cup     Sugar
2tbsp    Grated Lemon Zest
1/3cup  Fresh Lemon Juice
1/2cup  Butter ( cut into big chunks )

  • Place all ingredients into a sauce pan and cook over medium-low heat, stirring continuously. 
  • Scrap the side and the bottom , while stirring continuously till it thicken and are able to coat the back of a spoon, approximately 8-10 minutes 
  • Remove from heat , add in butter bit by bit, stirring continuously till all butter melted and well combine 
  • Spoon into and air-tight jar and cover with a cling film pressing to the surface of the curd to prevent from forming skin. Leave to cool before storing in the fridge for further use. 
  • Can be kept for 2-3 weeks
Recipe adapted from, American Food with a twist 


  1. Hi Carole, please check on my link yeah . Have a nice day ;) . Tq for dropping by tho ;)

  2. You are such a star for putting up the link. Thank you very much. Hopefully soon we will have a nice collection of all things eggy!

  3. Last week you very kindly linked an eggy post to my Food on Friday series. This week it is all about asparagus. Would love to see another contribution from you. Food on Friday

  4. Hi there. I was looking at this nice egg dish you linked in to Food on Friday and realised that I hadn't signed up to follow your blog. I am following it now and hope you will follow Carole's Chatter back. Cheers.