0 from 204 votes
Lemon Curd
Prep Time
15 mins
Cook Time
15 mins
Total Time
20 mins
Servings: 2 cups
Ingredients
- Finely grated zest and juice of 4 large lemons
- ½ cup (4oz/115g) sugar
- 2 tablespoons cornflour
- 1 whole egg and 3 yolks , mixed (at room temperature)
- 1/3 cup (6 tablespoons) (2 1/2oz/71g)) butter
Notes
- Lemons vary in size, in the texture of their skin, and volume of juice and zest according to variety.A 'large' lemon should produce 3 tablespoons of juice, (45ml) and one tablespoon of zest, but it is not an exact science. Choose to buy lemons which have a little give when pressed, and remember to wash well before zesting.