Description
Easy Homemade Luscious Lemon Curd, it can be used in all kinds of delicious desserts, and it's surprisingly easy to make your own.
Ingredients
Units
Scale
- 150ml lemon juice, approx. 5 lemons. 0.6 cup
- 3 eggs, room temperature
- 1 egg yolk, room temperature
- 175g caster sugar, 3/4 cup + 2 tbsp
- pinch salt
- 225g butter, room temperature, diced. 2 sticks
Instructions
- In a large heatproof bowl, whisk together lemon juice, eggs and egg yolks, sugar and salt. Place the bowl over a saucepan with simmering water, making sure the bottom of the bowl isn't touching the water.
- Using a hand-whisk, whisk for approximately 15-20 minutes. The mixture you're after is thick and smooth, and has reached a temperature of 76C (170F). The curd should be thick enough to cover the back of a spoon. It's important that it doesn't get warmer than this, otherwise the eggs will become scrambled. If you think the mixture is thick enough at a lower temperature, I think it's fine to stop a little sooner too.
- Remove the bowl from the heat. Add butter, a little at the time, whisking after each addition. Make sure the butter is fully incorporated before you add more. It's done when it's pale and thick.
- Let cool completely. You can pour it into an airtight jar and store it in the fridge for 1-2 weeks. Or you can also freeze what you don't need.
Notes
Adapted from: Cherie Devan's The Cook and Baker
- Prep Time: 10 minutes
- Inactive Time: 0 hours
- Cook Time: 15 minutes
- Category: Sweets
- Cuisine: British
Nutrition
- Serving Size: 1 tbsp
- Calories: 80
- Sugar: 5.6
- Sodium: 51
- Fat: 6.3
- Saturated Fat: 3.8
- Trans Fat: 0
- Carbohydrates: 5.6
- Fiber: 0
- Protein: 0.7
- Cholesterol: 37