Lemon Curd

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Home made lemon curd is easier than you think to make, and tastes soooo much better than store bought. The crucial part to making a successful lemon curd is to heat everything SLOWLY, like really really SLOWLY, otherwise you may end up with lemony scrambled eggs – ick!

Once cooked the curd will last for a week or two in the fridge, and has so many uses – pie filling, cookies, steamed puddings, or just slather it on a thick slice of warm bread and enjoy.

Happy Cooking, 

Gill

Home made Lemon Curd

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  • 50 grams butter, chopped into small cubes

  • 4 egg yolks

  • 1/4 cup lemon juice (about 2 to 3 large lemons)

  • 1/3 cup sugar

  • 2 teaspoons grated lemon zest

Method

  1. Put all of the ingredients into a double boiler or a bowl that is sitting on top of a pot with 1 inch of water in it. Make sure the bowl isn’t touching the water.

  2. Slowly bring the water to a simmer, whisking the mixture the whole time

  3. Cook until the mixture is thick and resembles a custard in texture.

  4. Remove from heat and store in a jar or container. Can be used immediately or up to 2 weeks if stored in the fridge.