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3 - large
80 ml - fresh
4 g - finely shredded
150 g - granulated white
56 g - unsalted
How to Make Lemon Curd
In a stainless steel bowl placed over a saucepan of simmering water, whisk together the eggs, sugar, and lemon juice until blended.
Cook, stirring constantly (to prevent it from curdling), until the mixture becomes thick (160 degrees F or 71 degrees C).
This will take approximately 10 minutes.
Remove from heat and immediately pour through a fine strainer to remove any lumps.
Cut the butter into small pieces and whisk into the mixture until the butter has melted.
Add the lemon zest and let cool.
The lemon curd will continue to thicken as it cools.
Cover immediately (so a skin doesn't form) and refrigerate for up to two weeks.
Bawarchi of the Week
Shruti J is an experimental cook and blogger who loves to adapt new versions of old recipes.