Lemon Curd

Lemon Curd

  • 3 lemons, juice and finely grated zest
  • 125g unsalted butter, cubed
  • 225g caster sugar
  • 3 large eggs
  1. In a heatproof bowl, combine the lemon juice, zest, butter and caster sugar.
  2. Place the bowl over a saucepan with barely simmering water, making sure that the bowl does not touch the water. Stir until the butter and sugar have melted.
  3. Break the eggs into a bowl and beat lightly with a fork.
  4. Strain the eggs into the lemon mixture and, stirring constantly, cook for about 10 minutes until the mixture is thick like custard and looks almost opaque.
  5. Transfer the lemon curd to two clean jam jars.
  6. The curd will keep in the fridge for about 2 weeks.

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