Sweet, tangy, creamy & luscious – lemon curd is delicious. Spread it on toast or scones, or add to a tart or a pie, fill into cupcakes or add to frosting, use as a filling for cake layers, or add to pavlovas – basically anything & everything 🙂 It’s like a ray of sunshine!
You need just 5 ingredients: eggs, fresh lemons, sugar, salt, and butter. Butter, sugar & zest is creamed together slightly; eggs, lemon juice and salt are mixed in. The mixture is then cooked over a double boiler for about 10 min until thickened. Easy peasy 🙂
Make these quirky lemon meringue “chick” cupcakes or add them to your cheesecakes, or just eat it with a spoon!
Lemon Curd
Sweet, tangy, creamy & luscious – lemon curd is delicious. Spread it on toast or scones, or add to a tart or a pie, fill into cupcakes or add to frosting, use as a filling for cake layers, or add to pavlovas – basically anything & everything! It’s like a ray of sunshine!
Ingredients
- 85 g unsalted butter - about 6 tablespoons, room temperature
- 100 g caster sugar - ½ cup
- 120 ml fresh lemon juice - ½ cup
- 2 tsp finely grated fresh lemon zest
- 3 large eggs
Instructions
- In a heatproof bowl, cream the butter, sugar & zest for 2 minutes.
- Whisk in the eggs one at a time, add the juice & salt.
- Put the bowl over a double boiler (place the bowl over a pan of simmering water - water should not touch the bottom of your bowl). Cook over a medium heat for about 8-10 minutes. Keep stirring continuously. Eventually, the curd will thicken to the proper consistency. The curd is cooked when it reaches 170°F, but you can see that it's cooked when your finger leaves a clear path on the back of a spoon.
- Strain the curd into a clean bowl or a jar. Cover it with plastic wrap/cling such that it's touching the top to avoid skin to form as it cools. The curd will continue to thicken as it cools.
- The curd can be refrigerated for up to 10 days.
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