Lemon curd is a bright yellow, soft, gooey, mouth-puckeringly tart and zingy lemon dessert spread that is so well-loved as an addition to just about everything.
Used between cake layers, on crumpets, in tartlets, as a spread on scones, drizzled over ice cream or on meringues, whichever way you choose to eat it is as delicious as the next.
Believe it or not, some households have been known to eat a cheeky teaspoon or two straight from the jar. No judgment!
- 2 whole free range eggs
- 2 egg yolks
- ½ cup caster sugar
- ½ cup strained lemon juice
- Grated rind of 2 unwaxed lemons
- 125g chilled, unsalted butter chopped
- Beat the whole eggs and yolks until pale and frothy
- Gradually beat in the sugar until thick and pale
- Mix in the lemon juice and rind
- Pour into a heavy bottom saucepan and cook over a medium heat
- Whisk in the butter bit by bit
- Cook for approximately 5 minutes until it has thickened
- Be sure not to let it boil or curdle
- Once thickened, remove from the stove, place into a medium bowl and place a piece of plastic wrap directly on to the surface
- Leave to cool completely
- Store in the refrigerator until thickened
- Store the lemon curd in an airtight container or sterilised jar in the refrigerator for up to one week Will keep in the fridge for 4 days
The Ferrari of kitchen tools, this KitchenAid hand mixer has 7 speeds to match every stage of cooking and baking, from gentle mixing of ingredients, to whisking and beating, to mashing potatoes, to beating egg whites and whipping meringue. A perfect quick and easy alternative to a full stand mixer.