Lemon curd

A girlfriend has a wonderful lemon tree that I love to pick from. Homegrown lemons are so much juicer than store bought. I never really used lemons but now I seem to use them all the time. Lemons are so versatile you can use them for all sorts of things: lemon cake, remove stains, disinfectant, odour remover and a million other things. I am now a lemon convert and want a tree for our house!
I had a few lemons starting to go off in my fruit bowl so I thought I would make some lemon curd. This recipe comes from Stephanie Alexander’s the cook’s companion. This recipe makes one 340ml jar.

Lemon curd;


4 free range egg yolks

2/3 cup castor sugar

60g unsalted butter

100ml lemon juice

2 tsp grated lemon zest

Whisk the egg yolks and sugar until well combined (I used my Kenwood mixer).
Tip into a heavy bottomed pan.
Add butter, zest and juice.
Stir constantly over a medium heat for around 5 minutes.
As soon as bubbles appear remove from heat.
Do not let it boil.
Pour into a sterile jar.
Keep refrigerated once opened.
This lemon curd is so super yummy. I think this curd would be amazing in a pie. I love it so much I have actually been eating it straight from the jar!
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