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A ray of sunshine, I adore having a jar or two of this delicious lemon curd on standby in the fridge!


Serves:
 2 Cups
Preparation Time: 3 minutes
Cooking Time: 15 minutes

Ingredients

  • 3 egg yolks
  • 2 whole eggs
  • 1 cup white caster sugar
  • 100g unsalted butter or ghee
  • 1/3 cup freshly squeezed lemon juice
  • 1 tablespoon very finely grated lemon rind

Instructions

  1. Whisk the eggs, egg yolks and sugar in a saucepan until it the mixture is completely smooth. Turn on your cooktop to a low-medium heat. Add the butter, juice and rind and continue to whisk over low-medium heat to ensure the mixture does not curdle and remains smooth.

  2. Just keep whisking, just keep whisking, until the mixture thickens enough to coat the back of a wooden spoon. Be patient as this part of the process could take up to 10 minutes*.

  3. Once thickened, allow the curd to cool for a couple of minutes then strain into hot sterilised jars. Let the jars cool for 20 minutes or so before covering and popping in the fridge. The curd should keep for up to 3 weeks in the fridge if stored in this manner.

Cook’s Note: * It does take a little while for the curd to thicken but the effort is so worth it. If you rush this part of the process you could end up with a curdled mixture or one that is not as smooth as it could be. Once the curd does reach the correct temperature, it will thicken quite quickly. In the meantime, if your hand starts to tire, it helps to alternate the whisking with stirring using a wooden spoon. Just make sure to keep whisking every once in a while to keep the mixture smooth and glossy.

Overview

This beautiful curd is a staple in my kitchen throughout citrus season. It is the epitome of versatility – perfect on toast, mixed with berries in yoghurt and also delicious in baked goodies like donuts, pavlovas and muffins!

I have to admit it took me a little while to build the courage to make the curd as I was fearful of it all turning to an eggy mess! The key, I found, was patience. Do not try and make this curd if you are in a rush, or try turn up the heat to get it done quicker – it doesn’t work! Trust me though, it is a quick recipe anyway and so worth the effort and muscle to have a jar or two of this good stuff on standby in the fridge!

It also makes a beautiful little gift – something to bring when you’re told not to bring a thing! Simply pop into a pretty jar, write what it is on a small tag and tie it with a pretty ribbon. I’m sure the recipient will be bowled over by the gesture and love it!

As always, please feel free to comment below, share the recipe and also tag me on your socials if you make it!

H xx




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