Best for any dessert that needs citrusness
Every time I post a picture of this lemon curd, someone asks for the recipe and often when I make it I don’t measure all the ingredients except sugar, hence I have been unable to give away the recipe. Since we are in lockdown and somewhat have all the time in the world for home DIYs, I thought I should go an extra mile to measure everything so that I can share the recipe. I hope you will love it like I do.
4 Extra-large Eggs
2 Egg Yolks
200g Castor Sugar
Zests of 2 Lemons
180ml Fresh Lemon Juice
180g Salted Butter (good quality or use unsalted), cold and cubed
- Place all eggs and egg yolks, sugar, lemon zests in a mixing bowl or jug and pour in the lemon juice and whisk to combine.
- Place a medium saucepan on the stove over medium heat, pour the mixture and cook, stirring (with a whisk) for few minutes or until the sugar dissolves and the mixture starts to slightly thicken.
- Gradually add the butter cubes, stirring (change to a wooden spoon or spatula) continuously until all the butter is melted. Continue to cook, stirring continuously until the mixture is thickened and coats the back of a spoon.
- Use a sieve to strain the curd immediately into a mixing bowl or jug, and transfer into the mason jars. Allow it to cool completely, then refrigerate.