Lemon Curd Recipe

Lovely lovely Lemon Curd. It's not sweet. It's just a slightly sour which is just right. Received tons of praise on it when we used it as one the ingredients of our bakes.

Give this a try along with some of our suggested creations of ours!


Ingredients
5 Eggs
115g Sugar
150ml Lemon Juice
0.25 teaspoon of Salt
150ml Whipping Cream (35% Fat) or 100g Full Cream Milk + 30g Melted Butter

1. Put Eggs, Sugar, Salt, and Lemon Juice in a stainless steel bowl. Whisk until the sugar dissolves.
2. Pour in the Whipping Cream and mix well to combine.
3. Place the bowl over a saucepan of simmering water. Continuously stir with a whisk for about 10-15 minutes, or until the mixture is smooth and thick.
4. When the mixture is cooked, remove from the heat, stir for about 1 minute longer to cool a little.
5. Place the Lemon Curd in a air-tight container and refrigerate for at least 8 hours or overnight before use.

Some Extra Tips Below:
- This can be store up to 1 week.
- The curd should transform as it cooks, starting off as a very thin cream with froth on top that will then become thick with bubbles, when the bubbles disappear altogether about 5 minutes before cooking is complete.
- Ensure continuous stirring at all times to avoid ending up with a grainy texture in the finished curd.

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Below is my creations using this Lemon Curd as an ingredient. All here to share!

1. Strawberries Lemon Curd Fruit Tarts, Click for Recipe

2. Green and Red Grapes Lemon Curd Fruit Tarts, Click for Recipe

3. Lemon Curd Coconut Cake (Coming Soon...)


Click here for our blog page Baking Classes for more recipes. Hope you will be inspired~

Lemon Poppy Seed / Chai Seed Muffins

Been trying out a few recipes but failed to find the proper Lemon Poppy Seed Muffin texture and taste that I been having back in my university days in Melbourne. After numerous tries, here it is! Finally i found it!

Recipe makes 15 cupcakes


Cake Batter Ingredients
250g Flour
1.5 teaspoon Baking Powder
15g Poppy Seed / Chai Seed
170g Castor Sugar
95g Butter
75ml Vegetable Oil
2 Lemon Zest
3 Eggs
35ml Lemon Juice

Lemon Syrup Ingredients
25g Castor Sugar
35ml Lemon Juice

1. Sift Flour and Baking Powder, follow up stiring in the Poppy Seed / Chai Seed.
2. Beat the Castor Sugar, Butter, Vegetable Oil and Lemon Zest until pale and fluffy.
3. Preheat oven at 160ºC.
4. Add in the eggs one at a time and beat well.
5. Whisk the Lemon Juice into the mixture.
6. Add in the Flour Mixture in and beat it slowly until well combine.
7. Pour the batter into the cupcake liners and bake it for 30mins or use a cake tester stick or wooden stick to check, if it pulls out clear it's done!
8. While the muffins are baking, Heat up the Castor Sugar and Lemon Juice until all the Sugar disolve.
8. When the muffins is done and cool on the tray dredge it with caster sugar before serving, then remove from tray to totally cool.

Hope you all love this too!

Here is some more ideas to make it more deliciously special.
1. Lemon Poppy Seed / Chai Seed Muffins with Blueberries Compote
Just use a butter knife and cut out sqaure but pyramid shape in the centre muffin & spoon in the Blueberries Compote till it fill up the cavity.
Click here for Blueberries Compote Recipe

Click here for our blog page Baking Classes for more recipes. Hope you will be inspired~