Lemon Curd

Smooth, tangy lemon curd perfect for spreading on toast, filling cakes, or topping desserts.

Ingredients

• 2 whole eggs
• 2 egg yolks
• 80g unsalted butter
• 160g caster sugar
• Juice and zest of 2 lemons

Method

1. Add the whole eggs and egg yolks to a medium saucepan and whisk until well combined.

2. Add the butter, sugar, lemon juice, and lemon zest to the saucepan with the eggs.

3. Place the pan over medium heat and stir the mixture constantly with a wooden spoon or whisk.

4. Continue to cook, stirring constantly, until the butter melts completely and the mixture starts to thicken. This will take about 10-15 minutes.

5. The curd is ready when it becomes glossy, smooth, and thick enough to coat the back of a spoon. Do not let it boil.

6. Remove from heat and transfer the curd into clean, sterilised glass jars.

7. Allow the lemon curd to cool to room temperature before securing the lids.

8. Store in the refrigerator for up to 1 month.

Nutrition (whole recipe, approximate)

Notes

Stirring constantly is essential to prevent the eggs from scrambling. The curd will continue to thicken as it cools. For a smoother texture, you can strain the curd through a fine mesh sieve before jarring. Use on scones, toast, pancakes, or as a cake filling.

Source: https://www.youtube.com/shorts/3ogrg5kFn8g

Tags: #dessert