Lemon curd is like custard on steroids. Packed with a lemony punch and just a hint of sweetness, it’s an inspired concoction that is as versatile as it is delicious. Spread it on warm biscuits, slather it on French toast, mix it with Greek yogurt or use it to make fantastic desserts like little Lemon Meringues or easy Lemon Mousse. Its bright colour and flavour will make your tastebuds smile.
- 5 large eggs
- Pinch salt
- ¾ cup sugar
- Grated zest of one lemon
- ½ cup freshly squeezed lemon juice (1 – 2 large lemons)
- ½ cup (100g) butter
- Separate the eggs. You will only need the yolks for this recipe; reserve the whites, covered, in the refrigerator for up to three days. These can be used for pavlova, meringues or many other recipes.
- Put about 2 inches (5 cm) of water in the bottom of a double boiler or medium saucepan. In the top of the double boiler (or a heat proof bowl resting on top of the saucepan), place the egg yolks, salt, sugar, lemon zest and juice. Whisk well to combine.
- Bring the water in the pot to a gentle boil then reduce heat to medium, whisking the egg mixture continuously so the eggs will not thicken too quickly.
- After about 8 – 10 minutes over the hot water, the mixture should be smooth and slightly thickened. Remove the top of the double boiler (or the bowl) from the pan.
- Cut the butter into small pieces and add them one at a time to the egg mixture, whisking to melt and incorporate them.
- Pass the custard mixture through a fine-meshed sieve to strain out the bits of lemon zest and any lumps that may have formed.
- Cover tightly and refrigerate for several hours until cold.
- Lemon curd can be kept in the fridge for 4 days or frozen for two months (be sure to thaw it gently).
Makes approximately 2 cups.