This is a fantastic and super easy recipe! My first time making lemon curd and it came out so super smooth and silky as I continuously stirred for about 5 miNs which was more than enough to get it thickened. I didn’t need to strain it. My only suggestion would be that instead of 40gm butter I would add 75gm otherwise the crust is too crumbly and doesn’t hold its shape. Also I added only 150gm sugar because it’s too sweet otherwise. Thanks much for this well explained easy recipe.
Hi, When cooking the lemon zest, juice and sugar, you just need to bring it up to a boil. You should stir so it doesn’t get stuck in the pan. But when you cook everything together the second time, you need to cook it for about 10min or until it becomes thick. Cook it on low heat and stir constantly. 😊
Hello, Yes the lemon mix is still hot and you do not wait until it cools. Just remember to pour the lemon mix little by little so you don’t cook your eggs. 😊
Hello! No, it does not make any lumps. You just need to pour little by little of the hot lemon juice in to the eggs so you don’t cook the eggs. Because if you pour it all at once it will probably be lumps in the mixture. 😊
Yes sure. But then it will be a lime cake. And lime is slightly more sour than lemon in my opinion. So be sure to taste while making it so that you can add more sugar if needed. 😊
Actually will 220grams of sugar result in a very sweet filling? Bcoz few days ago, I tried some i other recipe - quite similar to yours but that recipe is 200grams of sugar. Already I find that it is quite sweet. I even squeeze in Lemon juice plus Lemon zest…
From what I know is that you need eggs in any curd recipe, not just the lemon one. But you could try and see if it works without? Maybe try to replace the eggs with bananas and baking soda or yogurt and baking soda. 😊
L S You can actually do both. You can chill the cake in the refrigerator for 4 hours and serve it immediately , or you can freeze it for 4 hours and take the cake out 30 min or so before serving it. Thank you for your question 😊
Masudur Rahman Yes. As I said , you can do both. When you remove the cake from the freezer let it “chill” for about 30 min. The cake will then be ready for you to eat. 😊
That’s the worst biscuit base I’ve ever seen. You have to press very firmly for it to chill hard. Also whisk the butter in a piece at a time for a fluffier curd and it needs a touch of galatine
Looks really good, thanks. I see ALL the full recipe listed and you've answered every question. Well done !
Have just followed your recipe and cameout really good thanks ❤❤❤
This is a fantastic and super easy recipe! My first time making lemon curd and it came out so super smooth and silky as I continuously stirred for about 5 miNs which was more than enough to get it thickened. I didn’t need to strain it. My only suggestion would be that instead of 40gm butter I would add 75gm otherwise the crust is too crumbly and doesn’t hold its shape. Also I added only 150gm sugar because it’s too sweet otherwise.
Thanks much for this well explained easy recipe.
This was a great recipe! Thanks so much for the good directions
Love this recipe! So simple and the ingredients are all easy to get : ) Thanks Jasmin!
Thank you for this recipe, just did it, delicious
Great your recipies are v helpful for me 😁 thanks for this recipe may God bless 🙏
Very nice 👍❤️❤️
Is the butter regular or unsalted for the curd?
Hi. Thanks for the recipe. When cooking the mix for 10 mins both times how high should the heat be? Should I stir it and how often?
Hi,
When cooking the lemon zest, juice and sugar, you just need to bring it up to a boil. You should stir so it doesn’t get stuck in the pan.
But when you cook everything together the second time, you need to cook it for about 10min or until it becomes thick. Cook it on low heat and stir constantly. 😊
@@jasminschannel4740 Excellent. Thank you for that!
Hi, when you add the lemon mix to the beaten eggs, is the lemon mix still hot or we wait until it cools?
3:31
Hello,
Yes the lemon mix is still hot and you do not wait until it cools. Just remember to pour the lemon mix little by little so you don’t cook your eggs. 😊
Temper Them, Mix A Little Of Warm Mixture Into The Eggs Stir Then Out Back In The Pan
When you cook eggs and lemon juice, doesn't the egg cooks and make lumps??
Hello!
No, it does not make any lumps. You just need to pour little by little of the hot lemon juice in to the eggs so you don’t cook the eggs. Because if you pour it all at once it will probably be lumps in the mixture. 😊
That’s why you have to wisk it until smooth and thick
Can I use oranges instead of lemons?
Of course 😊 then it will be a orange curd cake. But I would use less sugar, because oranges are sweeter than the lemons.
Its like cheesecake
Just a question...can we use green lemon instead of the yellow..please reply
I used green n it tastes like a lemon tart only n looks also yellow
Yes sure.
But then it will be a lime cake. And lime is slightly more sour than lemon in my opinion. So be sure to taste while making it so that you can add more sugar if needed. 😊
Nice video 👍
Ssalamo alikon very nice dear thanks
Can I use oil instead of butter
I mean, you can always try. I think that you will need the butter to make the curd thick tho. 😊
What is the size of the pan?
Do you mean the tin?
My baking tin is 28cm wide and 7 cm in hight 😊
👍👍👍👍👍 dette skal jeg prøve.
Actually will 220grams of sugar result in a very sweet filling? Bcoz few days ago, I tried some i other recipe - quite similar to yours but that recipe is 200grams of sugar. Already I find that it is quite sweet. I even squeeze in Lemon juice plus Lemon zest…
No, not at all. I actually find it a little bit sour. Try it and you will see 😊
@@jasminschannel4740 maybe I will try again some other day. Thanks for the reply!
How isn't it becoming scrambled egg?
may i know how big is ur baking tin? 6 in or 9 in ?
My baking tin is 28cm wide and 7 cm in hight 😊
Can we use anything else instead of eggs?
From what I know is that you need eggs in any curd recipe, not just the lemon one. But you could try and see if it works without? Maybe try to replace the eggs with bananas and baking soda or yogurt and baking soda. 😊
Do I have to refrigerate this before I eat it?
Yes you do. For at least 4 hours. 😊
Do you actually freeze the tart, or just chill in the refrigerator?
L S
You can actually do both. You can chill the cake in the refrigerator for 4 hours and serve it immediately , or you can freeze it for 4 hours and take the cake out 30 min or so before serving it. Thank you for your question 😊
@@jasminschannel4740 FREEZE!!?? As in ice like freezing??!!
Masudur Rahman
Yes. As I said , you can do both.
When you remove the cake from the freezer let it “chill” for about 30 min. The cake will then be ready for you to eat. 😊
diabeetus!
That’s the worst biscuit base I’ve ever seen. You have to press very firmly for it to chill hard. Also whisk the butter in a piece at a time for a fluffier curd and it needs a touch of galatine