Dec 16, 2014 · For the lemon curd: Squeeze the lemons to make 1/2 cup of juice and set the juice aside. Put the zest in a food processor fitted with a steel blade. Add the sugar and process for 2 to 3 minutes, until the zest is very finely minced. In the bowl of an electric mixer fitted with a paddle attachment, cream the butter with the sugar and lemon …
Apr 14, 2017 · Break a whole egg in a saucepan over low heat. Add ⅓cup castor sugar and whisk. While whisking add 2-3 tablespoon of plain water. Whisk for 1 minute. Add ¼th cup of butter to it and keep whisking. Add juice of 1 lemon and whisk for one more minute. The entire batch of lemon curd should be ready under 3 minutes.
Mar 30, 2017 · In a bowl, whisk caster sugar, egg, cream and lemon juice. Carefully pour into the cooled pastry case. Return to the oven and bake for a further 35 – 40 minutes or until the filling is set. Take out, let cool down completely before removing it from the tin. Dust with icing sugar and serve.
Mar 01, 2015 · Cool, then remove from the pans carefully. They should pop out if you’ve sprayed the pan well, but using a butter knife to pop them out might help. Fill cooled cookies with lemon curd and top with a raspberry, blueberry, or strawberry. Store loosely covered in the refrigerator for up to 3 days.