Lemon CurdCourse: Frostings and FillingsCuisine: Frostings and FillingsDifficulty: Easy
A homemade Lemon Curd that gives you a tangy creamy citrus taste, both sweet and tart.
Use it for fillings, toppings on scones or tartlets.
5 lemons unwaxed…see notes*
Zest of 3 lemons
225 ml lemon juice
225 g white castor sugar
3 whole eggs
3 egg yolks
Pinch of salt
100 g butter cold and cubed
- Place a saucepan ⅓ filled with water and place over a medium heat to come to the boil
- In a glass bowl, whisk together the eggs, sugar, and lemon juice.
- Turn the heat down under the pan of water to a gentle simmer
- Place the bowl over the simmering water (Do not let the bottom of the glass bowl come in contact with the water) and whisk the ingredients constantly until the mixture becomes thick and coats the back of a wooden spoon
- The mixture should reach 165°F/74°C.
- This will take approximately 8/10 minutes.
- Coating the back of a spoon
- Remove the bowl from heat, if you feel that there are lumps in the mixture from the eggs cooking too quickly, you can pour it through a fine sieve.
- Throw the butter and lemon zest into the mixture and whisk until the butter has melted.
- Cover immediately with cling film, making sure the clingfilm lays immediately on top of the curd so a skin doesn’t form,
- Let it cool. You will find the curd thickens as it cools.
- Cover Lemon curd with clingfilm
- Once at room temperature, if you are not going to use it straight away, you can place the lemon curd into sterilized jars ** (see notes) and store in the fridge for up to a week before use