Lemon curd

Lemon curd
Makes: 600 gr
Prep time:
Total time:
  • 200 gr lemon juice
  • 4 lemons
  • 200 gr white sugar
  • 4 eggs
  • 100 gr butter
  1. Zest the lemons. Press the lemons and measure the amount of juice needed. If not enough, add some water.
  2. Warm the lemon juice, lemon zest and white sugar in a pan until the sugar has dissolved.
  3. In a bowl, whisk the eggs. Pour in some of the warm lemon juice and whisk again until smooth.
  4. Pour this back in the pan with the remaining lemon juice.
  5. Bring the lemon curd gently up to 75°C stirring continuously without boiling the lemon curd until the lemon curd thickens and coats the back of a wooden spoon.
  6. Remove from the heat and add the diced butter. Allow the butter to melt in the lemon curd.
  7. Pour in a clean container and store in the fridge until needed.
Stuff to know
The absence of any flour or custard powder means that the lemon curd can’t be boiled or you will end up with scrambled lemony eggs. To play safe, warm the lemon curd in a bowl on top of a pan with simmering water (au bain marie).
At 65°C, the egg starts to bind the curd. At 75°C, the egg are cooked enough to be safe to eat.
The less butter you add, the thinner the lemon curd will be.
Add dried cranberries to the lemon curd.
Use a different fruit like orange, lime, mango or raspberries.