Hi Bold Bakers!
As a baker there are just some recipes that you need what I call “Master Recipes.” They are those recipes you go to for your baking basics, like yellow cake, buttercream frosting and now you have one for lemon curd.
Lemon curd is a funny creature because it is both zippy and creamy at the same time. The lemon juice gives it acidity and the eggs and butter make it creamy. Think of lemon curd like a custard but made on lemon juice rather than cream.
Some people experience the egg white cooking when they make curd and showing through. I have had this happen to me before so I sought of a recipe that this wouldn’t happen in. A little tip is keep your eggs at room temperature so they are not cold going into your hot lemon mix. Worse comes to worse the egg white cooks a little and in that case all you have to do is strain it out. Presto chango!
Lemon curd has so many uses. It can be smeared on Scones. It is one of the main ingredients of Lemon Meringue Pie. And it is in my Big & Bold Lemon Meringue Cake. Regardless of what recipe you use it in you should already have a jar of it in the back of your fridge for baking emergencies. Also, be sure to watch my video on the best way to juice a lemon to get the most out of your citrus.
- Finely grated zest and juice of 4 large lemons
- ½ cup (4oz/115g) sugar
- 2 tablespoons cornflour
- 1 whole eggs and 3 yolks , mixed (at room temperature)
- 1/3 cup (6 tablespoons) (21/2oz/71g)) butter
In a medium saucepan, add in the lemon juice, zest and sugar. Bring to a simmer.
Mix a little hot lemon juice with the cornflour, whisk and add it back into the saucepan.Whisk well.
Reduce heat to low. Add whole egg and remaining egg yolks and butter. Cook for 3 minutes or until thick.
Pass through a sieve to take out zest and any cooked egg. Put into a clean bowl and cover surface with a butter paper (or rub with a little butter and cling film). Set aside to cool.
Store in the fridge for 2 weeks.
Lemons vary in size, in the texture of their skin, and volume of juice and zest according to variety.
A 'large' lemon should produce 3 tablespoons of juice, (45ml) and one tablespoon of zest, but it is not an exact science.
Choose to buy lemons which have a little give when pressed, and remember to wash well before zesting.
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Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!
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