Lemon curd
A lemon flavoured spread great for spreading on toast, scones, crumpets etc as well as along side pancakes; great as a filling for cakes, tarts as well.
Ingredients
- 5 egg yolks
- 2 whole eggs
- ½ cup freshly squeezed lemon juice
- zest of 1 lemon
- ½ cup caster sugar
- 60 gms cold butter, cut into cubes
Instructions
- Take a saucepan and fill less than half of it with water. Place over heat and bring to a gentle simmer.
- Take a bowl or smaller saucepan that can fit on top of the pan with water. The bottom of the bowl / saucepan should not touch the water.
- In the smaller bowl / saucepan, add the lemon juice, zest, sugar and egg yolks + whole eggs. Give a light whisk.
- Place the bowl / saucepan on top of the pan with water.
- Whisk the mixture constantly but gently.
- After about 5 minutes, the mixture will start to thicken.
- Remove from heat; it will not look very smooth at this stage.
- Add the cold butter cubes and whisk well till all the butter is incorporated.
- While still hot, strain the curd though a sieve.
- Cool and store in an airtight jar in the fridge. It should keep for a week or two. Or store in the freezer for longer.