Lemon Curd
My simple recipe for lemon curd. Silky smooth custardy consistency, bright lemon flavour but not face-puckeringly sour, and not too sweet as many tend to be! No need to use a double boiler, just use low heat on the stove. This recipe calls for 3 yolks as I'm sharing this to accompany Pavlova Bombs (it's even more fun than it sounds!) which uses the whites of 3 eggs. Don't skip rubbing the sugar with zest. It really brings out the lemon flavour.Makes 2/3 cup (160 ml)
Servings: 160 ml (2/3 cup)
Ingredients
- 3 tbsp caster sugar (superfine sugar) - or regular / granulated sugar
- 1 tbsp lemon zest
- 1/4 cup lemon juice
- 3 egg yolks (from the eggs used in the meringue)
- 50g (3 1/2 tbsp) unsalted butter , cut into 1 cm / 1/2" cubes
- Pinch of salt
Instructions
- Rub the sugar and zest together using your fingers in a small bowl (brings out lemon flavour).
- Whisk – Put the lemon sugar in a small saucepan with the egg yolks and whisk to combine (use a small whisk). Add lemon juice, butter and salt, then mix. Place on the stove over medium heat (or medium low, if your stove is strong).
- Thicken - Whisk every now and then as the butter is melting then constantly (but leisurely) once the butter is melted. When you see the first bubble (~3 to 4 minutes), whisk for 1 minute, then remove off the stove. It should have a custard like consistency - if not, keep cooking.
- Cool – Pour into a small bowl (strain, if you see little egg lumps). Immediately cover with cling wrap touching the surface. Cool on the counter for 30 minutes then refrigerate for 1 hour before using.
Notes
Keeps 2 weeks in the fridge in an airtight container, or freeze for 3 months (thaw overnight and give it a really good mix before using).