Homemade Lemon Curd
Servings: 400 g
Super easy and so delicious you'll be making this lemon curd time and time again. Made from five simple ingredients and comes together quickly on the stove.
INGREDIENTS LIST
- 100 g fresh lemon juice (approx. 2 lemons)
- 1 tbsp lemon zest (from 1 lemon)
- 160 g caster sugar
- 1 medium egg
- 2 medium egg yolks
- 100 g butter (cut into small cubes)
- a pinch fine sea salt
- 1.5 tsp cornflour (cornstarch) (optional)
Preparation
- Into a small saucepan, add the lemon juice, lemon zest, eggs and sugar. Whisk to combine and place over medium heat and cook, stirring continuously for 2-3 minutes until the sugar has dissolved and it just starts to bubble and coat the back of your wooden spoon. *If you are going to use this lemon curd for filling and decorating cakes, I recommend adding one and half teaspoons of cornstarch with the mix before heating. This will stabilise the curd and allow you to add it to cream or butter frosting.
- Remove the saucepan from the heat, then add the cold, cubed butter, stirring continuously until melted.
- Strain immediately into a medium bowl or storage jar to remove any bits of zest.
- If you use a bowl, make sure to cover the surface with plastic wrap to prevent a skin from forming and refrigerate for 1 hour or until cold.
FROM MY KITCHEN TO YOURS
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