A week before, I got a weight watchers cook smart baking book from a local library and inspired by lemon curd sponges recipe from it. Instead of going for a store bought lemon curd, I searched on the web and got a simple recipe from joy of baking.
It took only 15 minutes for me to prepare this classic Britain recipe and I loved it, prepared the lemon curd sponges and enjoyed the remaining lemon curd with bread toast.
Preparation Time: < 10minutes
Cooking Time: 15 minutes
Makes: 1 cup
Large eggs - 2 nos
Granulated sugar - 1/2 cup
Fresh lemon juice - 1/4 cup (Juice from 1 and 1/2 lemons)
Unsalted butter - 2 tablespoons
Lemon zest - from one lemon/ a teaspoon
1) Bring all the ingredients to room temperature.
2) In a steel bowl, add eggs, sugar and lemon juice and whisk well.
5) Take a cling wrap and cover the lemon curd in such a way that the wrap should touch the surface of the lemon curd. It will avoid the skin forming on the top.
7) Store in a air tight container and keep in refrigerator for a week.
Stay tuned for the lemon curd sponges. :-)