Frosting A Cake With Lemon Curd
I think Lemon Curd is the easiest frosting you can make for your cake. Not only it is super easy and hassle-free. It requires very common ingredients, which are most of the time available in our kitchen. On the top of that, the tang of this frosting goes perfectly with a mildly sweet Vanilla Sponge Cake.
This frosting can be stored in the refrigerator for a long time too. So, if you make a large batch of it, you can store it in an air-tight container and use it later. I have found this Lemon Curd extremely good on a piece of hard toast for my breakfast. For meals between meals, just spread some of it on a Marie biscuit and curb those hunger pangs!
- 1 Egg
- 2 Tbsp. of Butter
- 2 Tbsp. of Sugar
- I Lemon’s Juice and zest
For this first we would need to set up a Double Boiler. Place a glass bowl over a pot of boiling water. The bowl has to be heat-proof and the water boiling underneath should not touch the base of the bowl at all. It is the steam which does the magic!
Put the butter and sugar in the bowl. Whisk it, till it becomes smooth and the sugar has been completely dissolved.
Now add the lemon juice and the zest, and give it a nice stir.
It is advised not to add the egg directly into the butter-sugar mixture. Beat it separately in a bowl and gently add it to the sugar-butter mixture while constantly whisking it. Keep doing so for next 15-20 minutes or till you get a gooey consistency.
Take it off the steam, and let it cool down to the normal room temperature before using it for frosting your cake. You may store it to your refrigerator for using it in future.