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!
Prep Time 10minutes
Cook Time 10minutes
Chilling Time 1hour
Total Time 20minutes
85gunsalted butter- about 6 tablespoons, room temperature
100gcaster sugar- ½ cup
120mlfresh lemon juice- ½ cup
2tspfinely grated fresh lemon zest
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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