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Lemon Curd
My simple recipe for lemon curd. Silky smooth custardy consistency, bright lemon flavour but not face-puckeringly sour, and not too sweet as many tend to be! No need to use a double boiler, just use low heat on the stove. This recipe calls for 3 yolks as I'm sharing this to accompany Pavlova Bombs (it's even more fun than it sounds!) which uses the whites of 3 eggs. Don't skip rubbing the sugar with zest. It really brings out the lemon flavour.Makes 2/3 cup (160 ml)
👥 160 Servings👤 Nagi📖 recipetineats
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●saucepan
- ●whisk
- ●stove
📝 Preparation Steps
1
Rub the sugar and zest together using your fingers in a small bowl (brings out lemon flavour).
2
Whisk – Put the lemon sugar in a small saucepan with the egg yolks and whisk to combine (use a small whisk). Add lemon juice, butter and salt, then mix. Place on the stove over medium heat (or medium low, if your stove is strong).
egg yolks (from the eggs used in the meringue)3(3 1/2 tbsp) unsalted butter (, cut into 1 cm / 1/2" cubes)50g
3
Thicken - Whisk every now and then as the butter is melting then constantly (but leisurely) once the butter is melted. When you see the first bubble (~3 to ⏱️ 4 minutes), whisk for ⏱️ 1 minute, then remove off the stove. It should have a custard like consistency - if not, keep cooking.
4
Cool – Pour into a small bowl (strain, if you see little egg lumps). Immediately cover with cling wrap touching the surface. Cool on the counter for ⏱️ 30 minutes then refrigerate for ⏱️ 1 hour before using.
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