Lemon Curd
Equipment
Ingredients
Ingredients
lemon (zested, juiced)
2 piece
egg (whole)
1 piece
egg yolk
1 piece
white sugar
150 g
cornflour
1 tbsp
salt
1 pinch
butter (cold, cubed)
100 g
yellow food colouring
3 drop
Instructions
Prepare zest and sugar
Zest the lemons directly into a saucepan. Add the sugar and rub together with your fingers until fragrant.
Add cornstarch and lemon juice
Stir in the cornflour, then add the juice of the zested lemons and mix well.
Add eggs and salt
Add the eggs and salt, then whisk until fully combined and smooth with no visible streaks.
Prepare butter bowl
Place cold cubed butter in a large non-metallic bowl. Set a fine-mesh sieve over the bowl.
Cook lemon curd
Place saucepan over medium-low heat and whisk constantly until the mixture thickens into a glossy, smooth curd.
Strain and incorporate butter
Pour the thickened curd through the sieve into the butter bowl. Whisk until butter is fully melted and curd is silky.
Cool and store
Cover the surface with cling film to prevent skin forming. Transfer to a glass jar and refrigerate.
Serve
Serve with desserts, ice cream, pies, or on toast.
Original recipe
Storage
Always use a non-metallic bowl and jar to prevent metallic aftertaste. Cover surface with cling film to prevent skin forming.
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