Lemon Curd
This thick and creamy lemon curd is perfect as a cake filling or for other desserts too!
Servings: 25 tablespoons
Calories: 64kcal
Ingredients
- 1 egg yolk
- 2 eggs
- 135 g white sugar caster or granulated
- 2 lemons' zest and juice roughly 8 tablespoon juice + 2tbsp zest
- 115 g unsalted butter
Instructions
- In a medium saucepan, whisk together the eggs, yolk and sugar until smooth.
- Zest the lemons into the pan, then cut them in half and squeeze in the lemon juice. You can use a strainer to ensure no pips get into the mix. Stir until fully combined.
- Add in the butter and heat on a medium-low heat, stirring until the butter has fully melted.
- Stir continuously for roughly 15mins until the curd has thickened to a thin custard consistency and coats the back of your spatula instead of running straight off.
- Pour your curd into sterilised jars (or heatproof bowl if using for a cake filling) and allow it to cool on the side briefly before covering with the lid (or plastic wrap) and refrigerating until set.
Notes
- This recipe makes roughly 350ml curd, which is 1 ½ jars using a standard preserves jar.
- Your curd can take several hours to chill until set.
- If using your curd for a dessert, you can set the cooked curd in a heatproof bowl (instead of jars) and cover it with plastic wrap to refrigerate.
- This is a gluten-free recipe.
- Check out the short video showing the consistency before and after your curd is cooked to help you know when your curd is ready for chilling.
Nutrition
Calories: 64kcal | Carbohydrates: 6g | Protein: 1g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 6mg | Potassium: 19mg | Fiber: 1g | Sugar: 6g | Vitamin A: 146IU | Vitamin C: 5mg | Calcium: 6mg | Iron: 1mg