Lemon Curd and Ice Cream

I love lemon curd! This is the second recipe that I've tried, first one being David Lebovitz's, here. I thought of trying out other recipes, and this particular recipe I got from Rachel Allen's "Rachel Favourite Food At Home",  Rachel's method of cooking this curd is simpler. The curd is really tangy with full flavour of the lemons! For those who likes a  sweeter curd, extra sugar can be added. I like both David's and Rachel's curd recipes, but when it comes to ease of making, I think Rachel's simpler!

The beautiful colour of the lemon and the egg yolks gives a gorgeous looking curd.

Rachel has even provide a recipe for making Lemon Curd Ice Cream, which of course I can't help, but make that too!

Lemon Curd
(adapted from "Rachel's Favourite Food At Home" by Rachel Allen)
2 eggs
1 egg yolk
100gm (4oz) butter
175gm (6oz) caster sugar
finely grated zest and juice of 3 lemons


Beat the whole eggs and extra egg yolk together. Melt the butter in a saucepan over a very low heat. Add the caster sugar, grated zest and lemon juice and then the beaten eggs. Stir carefully over a very gentle heat until the mixture thickens. This may take about 10 minutes. If the heat is too high, the eggs will scramble.
When the mixture is thick enough to coat the back of a spoon and leave a clear mark when you push your finger through it, the curd is cooked ready.
Remove from the heat and pour into a sterilized jar. Allow to cool, then place in the fridge for up to 2 weeks.


(kitchen flavour's notes : Taste and add a little sugar during stirring, if a sweeter curd is desired. It took me about 20 minutes for the curd to thickened)


Let's have some tangy ice cream!

Ingredients for this tangy ice cream, lemon curd, yoghurt ( I use homemade yoghurt) and creme fraiche (I use whipping cream). According to Rachel Allen, you don't need an ice cream machine to make this. But I did, and since I use whipping cream, might as well whip it for a creamy and fluffier ice cream. 

This is a really tangy ice cream, full of lemon flavour. If you like your ice cream sweeter, you have to add more sugar, as this is quite sour. I like it like this, tangy and sour! Enjoy!

Lemon and Ginger Ice Cream
(adapted from "Rachel's Favourite Food At Home" by Rachel Allen)
Notes from Rachel : This is such a delicious, light, one-step ice cream -  and you don't need an ice-cream machine to make it. Leave out the ginger if you prefer
400ml (14 fl oz) cool Lemon Curd
600ml (20 fl oz) natural yoghurt
600ml (20 fl oz) creme fraiche
4 tbsp finely grated ginger


Fold together the lemon curd, yoghurt, creme fraiche and ginger and place in the freezer for a few hours until frozen.

(kitchen flavour's notes : I did not add the ginger and only made half the recipe.  I use the ice cream maker and churn until creamy and thick. Transfer to a container and freeze.)