Lemon curd is a tangy and sweet spread in various desserts, from cakes to tarts to scones. Making it from scratch may seem intimidating, but with this easy recipe, you can have homemade lemon curd in five simple steps.
Ingredients
Juice of 3 lemons
Zest of 2 lemons
3 eggs, plus 1 extra egg yolk (beaten)
200g Silver Spoon Caster Sugar
100g Butter
Direction
Grate and squeeze the juice out of the lemons.
Place the juice and zest in a pan with the butter and sugar. Heat until the sugar has dissolved and the butter has melted.
Add this mixture to the eggs gradually, stirring after each addition.
Pour back into the pan and place on medium heat again.
Heat the lemon curd while stirring continuously until the lemon curd thickens.
When the lemon curd coats the back of a wooden spoon, it is thick enough to be removed from the heat.
Place in a jam jar and leave to cool.
The curd will thicken as it cools, so don’t worry if it seems a bit runny at first.
It will keep in the refrigerator for up to two weeks.
Use it as a topping for scones, pancakes, or yoghurt or as a filling for cakes and tarts.
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Lemon Curd
Ingredients
- 3 lemon juices
- 2 lemon zest
- 4 eggs
- 200 g Caster Sugar
- 100 g Butter
Instructions
- Grate and squeeze the juice out of the lemons.
- Place the juice and zest in a pan with the butter and sugar. Heat until the sugar has dissolved and the butter has melted.
- Add this mixture to the eggs gradually, stirring after each addition.
- Pour back into the pan and place on medium heat again.
- Heat the lemon curd while stirring continuously until the lemon curd thickens.
- When the lemon curd coats the back of a wooden spoon, it is thick enough to be removed from the heat.
- Place in a jam jar and leave to cool.
- The curd will thicken as it cools, so don’t worry if it seems a bit runny at first.