Lemon Curd

If you are person who likes citrus flavor, then you might also like this lemon curd. It is a rich, creamy, velvety and shining thick sauce made with lemons, eggs and sugar.



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.



Basic Information:

Preparation Time: < 10minutes

Cooking Time: 15 minutes

Makes: 1 cup

Ingredients:



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



Method:



1) Bring all the ingredients to room temperature.

2) In a steel bowl, add eggs, sugar and lemon juice and whisk well.

  

 

  

3) Using a double boiler method(Simmer a saucepan of water on stove and place the steel bowl above of it), heat the mixture and keep stirring to avoid curdling of egg till you get a thick sauce. It will take about 10 minutes.

4) When it became thick, remove from heat and add butter and lemon zest. Keep stirring till the butter melts.

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.

6) Allow it to cool. It will become thicker when it cools down.

7) Store in a air tight container and keep in refrigerator for a week.

Stay tuned for the lemon curd sponges. :-)

Vegetable Puffs & Egg Puffs

To begin with, sorry for the sudden absence from this space. I am so elated by the considerate inquiries from my blog buddies. It was totally an unplanned break but things are fine at my end. Thank you very much everyone for your love!
Do you remember the after-school snacks you had in your childhood. Ah! those are cherished memories aren't they? Well, anything involving food is a cherished

Mixed Berry Cake (Strawberry, Blueberry, Blackberry and Raspberry)

I go crazy when I see these fully colored berries during the winter. They are so sweet and very colorful and very tasty during the winter. I got all the berries strawberry, blueberry, blackberry and raspberry and wanted to make something for Anush. The only thing that I can make that he likes is a cake, but I cannot use the whole ones, as he would not like to eat it that way, so wanted to hide all the berries into the cake. What better way to make a cake with hidden berries....hmm...then I just thought I need to make a puree of it. Yes, I made this cake and he liked it very much, that really makes me happy. :)

Ingredients:

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3 cups Self Raising flour

2 cups Granulated Sugar

3/4 cup Vegetable Oil / Unsweetened Apple sauce

1 1/2 cup pureed Berries (I used Strawberry, Blueberry, Raspberry and Blackberries all 1/4 cup)

1 tsp pure Vanilla Extract

4 Eggs, beaten ( I substituted two eggs with (3tbsp Falxmeal + 5 tbsp water = 1 Egg), so you need to multiply the amount for substituting two eggs)

Method:

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1. Preheat oven to 350F.

2. Spray with cooking oil/butter spray on cake pan/or any baking dish, and sprinkle flour all over and shake off the excess by tapping.

3. Meanwhile, beat the eggs with hand mixer/stand mixer until it's light and fluffy and the color of the eggs should have turned pale color along with the flax meal and water (along with the eggs) for about 4-5 mins.

4. Now add the rest of the ingredients first the wet ingredients and then the flour combine again with a hand mixer/stand mixer until you get a smooth non-lumpy batter for about 3-4 mins.

5. Pour this batter into the baking pan and bake it for about 26 to 28 mins or until the top is slightly golden and if a toothpick or skewer inserted comes out clean.

6. Transfer the cake on a wire rack and let it cool.
(Note: You can add whipped cream on top mixed with mixed berry jelly/preserves/jam to make it extra rich)


Sending this to Vardhini of "Zesty Palette's" "Bake Fest" and Sravani of Srav'sCluniary Concepts's "Holiday Baking"

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