Friday, June 14, 2013

Saucy Fridays: Lemon Curd

It's study week, exam two weeks away. Contrary to some people, at these beckoning times, I don't really stack up on instant noodles and microwaveable dinners (Well, not everyday anyway). I would normally find myself cooking something just because the whole experience is very therapeutic, plus you get to enjoy good food after. So why not? :)

Today, I made lemon curd. I thought it'd be a great alternative to my daily peanut butter toasts. Of course, it goes on a lot of other things too - pancakes, tarts, muffins, ice cream...the list goes on.

...and it's yellow. I know it doesn't have to do with anything, but I just love the colour yellow. There's just something about it that makes me feel happy instantly. I'm sure many feng shui books will agree with me. Well, at least Coldplay did. (Tip: make this lemon curd for your loved one with a " was all yellow" love note- if not something more creative. Hee.).

Anyway, hope you enjoy both of today's "jams". :)

Phoenix - Trying to be cool (Breakbot Remix)

Lemon curd
50g of butter
3/4 cup caster sugar (or just under)
4 lemons (or 3 large lemons) - juice and zest
3 large eggs
4 tbs almond milk
1/2 tbs plain flour

1) Combine all ingredients except eggs in a metal bowl (Not everyone has a metal bowl, so you can be creative and use a smaller pot ;) taking care that water does not flow into the mixing pot). Place bowl over a pot of simmering water and stir until sugar has dissolved completely. Remove from heat. 
2) In a separate metal bowl, whisk eggs. Add the first mixture and beat until combined.
3) Pour mixture through a strainer to remove zest.
4) Place mixture back over pot of simmering water and keep stirring slowly until mixture is thick enough. (keep stirring constantly and do not overheat to prevent eggs from curdling)
5) Cool and store in a jar in the fridge. 


  1. Your recipes are wonderful. I would love for you to share them with us at is a new food sharing site, we're no photography snobs, we're just foodies and we actually try hard to promote your pictures. At all your food pictures will get accepted so I really hope you come and join us.

  2. Thank you so much for your kind compliment and invitation. I really appreciate it. Very eager to be part of and meet more foodies with fantastic recipes. Indeed, food shouldn't be judged on photos alone. More recipes to come :)

  3. How did you get that beautiful yellow? Is it from your eggs? This post makes me want to make lemon curd RIGHT NOW now now now.

  4. Thanks so much for your wonderful compliment :) I would've guessed it was from the eggs. I did not use any extra egg yolk which some recipes use (and associate with the richness and possibly colour of the lemon curd) and it turned out like sunshine in a jar. Try it, and let me know how it turns out for you. :)

  5. Your food photos are amazing. You can share your mouth watering photos with us at is a new food sharing site and we actually try our best to promote your food photos. At all your food photos will be published without any editorial review so I really hope you come and join us.