Lemon Curd
Prep Time
15 mins
Cook Time
5 mins
Total Time
20 mins
Servings: 2 cups
Ingredients
- Finely grated zest and juice of 4 large lemons
- ½ cup (4oz/115g) sugar
- 2 tablespoons cornflour
- 1 whole egg and 3 yolks , mixed (at room temperature)
- 1/3 cup (6 tablespoons) (2 1/2oz/71g)) butter
Instructions
-
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.
Recipe Notes
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.