A perfect marriage of some simple ingredients, homemade lemon curd is so good to have in the fridge. Spread on fresh bread, baked into tarts, used to make a mousse or rippled into ice cream; it’s balance of sweet and sour is a real winner.
What you’ll need
Juice and zest of 3 lemons
250g unsalted butter, diced
230g caster sugar
4 whole free range eggs, plus one yolk beaten together
Let’s get cooking
Using a bowl that will fit over a saucepan to form a bain-marie, zest the lemons directly into the bowl. This way the oil that gives so much flavour isn’t lost. Roll the zested lemons firmly on the bench to break the flesh up and improve the juice yield. Juice the lemons through a sieve into the bowl with the zest. Add the diced butter and caster sugar. Place over a saucepan of simmering water and allow to melt, stirring occasionally.
Once the mix is fully dissolved and fairly warm, whisk in the beaten egg. Cook stirring frequently until the curd has thickened. You want to reach a temperature of 79ºC for a minimum of 15 seconds to pasteurise the mix.
Pass through a fine sieve and transfer to sterile jars. Seal and allow to cool. Refrigerate after cooling.
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