Lemon Curd
Silky, tangy homemade lemon curd that's far superior to store-bought versions.
Equipment
Ingredients
Ingredients
lemons (zested, juiced)
2 piece
whole egg
1 piece
egg yolk
1 piece
white sugar
150 g
cornflour
1 tbsp
salt
1 pinch
cold butter (cubed)
100 g
yellow food colouring
3 drop
Instructions
Zest and sugar rub
Zest the lemons directly into a saucepan. Add the sugar and rub it together with the zest using your fingers until fragrant.
Add cornflour and lemon juice
Stir in the cornflour, then add the juice of the zested lemons, mixing well to combine.
Add eggs and whisk
Add the eggs and salt, then whisk until fully combined and smooth. There should be no visible streaks of egg white or yolk.
Prepare butter bowl and sieve
In a large non-metallic bowl, add the cold, cubed butter. Place a fine-mesh sieve over the bowl and set aside.
Cook the lemon curd
Place the saucepan over medium-low heat and whisk the lemon mixture constantly until it thickens into a glossy, smooth curd. Do not stop whisking to prevent curdling.
Strain and incorporate butter
Once thickened, pour the lemon curd through the sieve into the bowl with the butter. Strain out the zest, then whisk until the butter is fully incorporated and the curd is silky.
Cool and store
Cover the surface of the curd with cling film to prevent a skin from forming. Transfer to a glass jar and store in the fridge for up to two weeks.
Serve
Serve with desserts, ice cream, pies, or even on toast.
Original recipe
Storage
Always store in non-metallic container. Use within 2 weeks.
Notes
• Always use a non-metallic bowl for mixing and a non-metallic jar for storage to prevent any metallic aftertaste or reaction with the acid in the lemons.
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