Although it is often mistaken for lemon vla because of their similar consistency, there is a fundamental difference between vla (or custard as it is often called) and curd. Unlike the lemon vla which uses milk or cream, lemon curd relies on lemon juice as the main ingredient. In addition, usually the amount of sugar in lemon curd is slightly higher than in lemon vla. Despite the differences in the ingredients used, lemon curd functions similarly to lemon vla, in that it can be used as a filling for pies, tarts, scones, or simply spread on bread. The sweet and sour taste is guaranteed to make your tongue sway! Interested in making it? Follow the steps below:
Ingredients
Method 1: Using Grated Lemon Peel
- 7-8 ripe lemons (125 ml lemon juice)
- 1 tbsp. lemon peel
- 3 eggs
- 225 gr sugar
- 55 gr butter, let stand for a moment at room temperature
- This recipe will make about 250g of lemon curd.
Method 2: Using Ginger
- 3 ripe lemons
- 3 eggs
- 225 gr sugar
- 115 gr butter, let stand for a moment at room temperature
- 1 tsp. fresh grated ginger
- This recipe will make about 450g of lemon curd.
Step
Method 1 of 2: Using a Lemon Peel
Step 1. Grate the lemon zest
Be careful, make sure you only grate the yellow outer layer. If the white layer inside is shredded, your curd will taste bitter. Remember, it's much easier to squeeze a grated lemon than it is to grate a squeezed lemon. Therefore, make sure you grate the skin first before squeezing it. You can try some of these methods:
- You can use a zester (a tool specifically used for grating orange/lemon peels). This tool is small and the tip is shaped like a razor blade with a hole. How to use it is easy. All you have to do is rub the lemon peel into the hole, and in no time the yellow lemon peel will be grated.
- If it's hard to find a zester, you can also use a standard grater that has a wide cross-section and is filled with small, sharp holes. This type of grater is easy to find because almost all supermarkets and cake ingredients stores (TBK) sell it. Instead of a zester, this type of grater is recommended because it can produce large amounts of grated lemon peel in a relatively short time. But be careful, don't grate too deep so that the white layer inside doesn't get shredded.
- If you don't have a grater, you can first peel it with a knife or vegetable peeler, then chop it into small pieces.
- If you're using a knife or vegetable peeler, make sure you first scrape off the white layer that's been peeling off before cutting.
- Finely chop the grated lemon zest until it reaches a size of 1 tbsp. (about 1 lemon).
Step 2. Squeeze the lemon
If using a hand juicer, 1 lemon will usually yield about 2 tbsp. juice. Too little? Try pressing the lemon with your palms while rolling it on the table. This will soften the texture of the lemon and allow more juice to come out. You can also heat it in the microwave for 10 seconds before squeezing it out.
Step 3. Beat the eggs
Place the beaten eggs, sugar, lemon juice, and grated lemon zest in a saucepan. Stir well.
Step 4. Add butter
Add the butter to the solution, stir until the butter is well combined.
Step 5. Cook the solution over low heat
Take care not to let the solution boil. Stir well until the solution thickens, about 15 minutes. If small bubbles start to appear on the surface, turn off the heat.
Step 6. Cool the curd
Pour the curd into a small bottle, can, or bowl. Store in the refrigerator until it's time to serve.
Method 2 of 2: Using Ginger
Step 1. Grate the lemon zest and squeeze the fruit according to the steps listed in Method 1
Step 2. Squeeze the lemon
If using a hand juicer, 1 lemon will usually yield about 2 tbsp. juice. Too little? Try pressing the lemon with your palms while rolling it on the table. This will soften the texture of the lemon and allow more juice to come out. You can also heat it in the microwave for 10 seconds before squeezing it out.
Step 3. Mix all the ingredients you have prepared
Place the grated lemon zest, lemon juice, sugar and butter in a saucepan. Cook over low heat until small bubbles appear on the surface.
Step 4. Keep stirring
Add the ginger as soon as the sugar dissolves.
Step 5. Beat the eggs
Pour the beaten egg into the solution. Make sure you cook it on low heat and don't boil it so the eggs don't clump.
Step 6. Stir for 10 minutes or until the solution thickens into a curd
Step 7. Cool the curd
Pour the curd into a small bottle, can, or bowl. Store in the refrigerator until it's time to serve.
Step 8. Serve your delicious curd
You can spread it on bread, waffles, scones, make a filling for pies, or even eat it as a snack.
Tips
- Cook the curd over very low heat to prevent the solution from clumping.
- Try experimenting with sweet oranges, limes, or raspberries for an equally delicious curd.
- When the solution thickens, replace the whisk with a spoon to check the consistency.
- Curd that is cooked and has a good consistency will coat the spoon when stirred.
