This delicious lemon curd is much easier to make than you think, so have a go. It is honestly the best lemon curd I have tried. So much more flavour than the ones you buy.
This goes really well with meringue, which is great because it means that you don’t have to waste any egg yolks. You can use the egg whites for the meringue and the yolks for the lemon curd. I have made this curd using 1 egg yolk and a whole egg and then I tried it with 2 egg yolks and I ended up with the same result. So whichever way you choose to make it I suppose will depend on whether you are making meringues at the same time.
These ingredients make around half a jar of curd, as you can see in the photo, which is enough for a cake and then some spare for your toast in the morning.
Ingredients:
35g butter
65g white sugar
Zest of 2 lemons
50ml lemon juice
1 egg
1 egg yolk
To make the curd, beat the egg and the egg yolk together in a bowl and put to one side for now.
Then zest the lemons and squeeze them until you get 50ml of juice.
Put the lemon juice in a bowl with the butter and sugar and put the bowl over a pan of simmering water until all the butter and sugar has dissolved.
Take off the heat and add the beaten eggs, whilst stirring continuously. Put the bowl back on the pan of simmering water and continue to stir until the lemon curd becomes thick. It will continue to thicken as it cools.
The lemon curd will keep fresh for weeks if you store in the fridge, although in my house, it never lasts that long!
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