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Lemon Curd
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.
Servings
2
Total Time
20
minutes
mins
Ingredients
2
whole
free range eggs
2
egg yolks
½
cup
caster sugar
½
cup
strained lemon juice
Grated rind of 2 unwaxed lemons
125
g
chilled unsalted butter
chopped
Metric
-
US
Instructions
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
Notes
Will keep in the fridge for up to 7 days
Course:
Sauces and Spices
Keyword:
condiments, curd, lemon and soy