Lemon Curd
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Lemon Curd
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Here, I use an "express" method for making curd by heating everything together over direct heat. If you’re feeling unsure, instead of increasing the heat in step #4, keep the heat very low, or cook the curd in a double-boiler; a bowl nested over a saucepan of simmering water.
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Ingredients
- 1/2 cup (125ml) lemon freshly squeezed juice
- 1/3 cup (65g) sugar or 1/2 cup (100g) if using regular (such as Eureka) lemons
- 2 egg large yolks
- 2 egg large
- pinch salt
- 6 tablespoons (85g) butter cubed, unsalted
Instructions
- Place a mesh strainer over a bowl, and set aside.
- In a medium saucepan, whisk together the lemon juice, sugar, egg yolks, eggs, and salt.
- Add the butter cubes and set the pan over low heat, whisking constantly until the butter is melted.
- Increase the heat and cook over moderate heat, whisking constantly, until the mixture thickens and just begins to become jelly-like. It’s done when you lift the whisk and the mixture holds its shape when it falls back into the saucepan from the whisk.
- Immediately press the curd through the strainer. Once strained, store the lemon curd in the refrigerator. It will keep for up to one week.
Notes
- Serving: Lemon curd is wonderful spread on toast or crumpets. It can also be used as a cake filling and you can make a tangy lemon cream to serve alongside gingerbread by folding in an equal amount of whipped cream.
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