Lemon Curd
Homemade Lemon Curd, liquid gold which I could eat by the litre 🍋
I think you’ll be pleasantly surprised how easy it is to make your own lemon curd (with a bit of an arm workout). When it’s time to use up those extra egg yolks, this is what you’ll want to make, especially if a pavlova is on the agenda.
I like to fold mine through chantilly cream then layer it within the cave of the pavlova.
Ingredients
144g egg yolks, from approximately 8 eggs
268g granulated sugar
12g lemon zest, or 2 tbsp
160ml lemon juice
1/4 tsp salt
172g unsalted butter, cut into 8 pieces, at room temperature
Method
Fill a medium saucepan with 4-5cm of water. Place over high heat. Once the water begins to boil, reduce to low heat to keep the water at a simmer.
Place egg yolks, lemon juice, lemon zest, sugar and salt into a large heatproof bowl, which will not touch the water. Using a whisk, whisk until completely combined, then continually whisk for 15 minutes, or until the mixture becomes thick and resembles the texture of hollandaise sauce.
Remove from heat. Whisk in the butter, one piece at a time. The butter will melt from the heat of the curd as you whisk. Pour curd into sterilised jars or a bowl and place a piece of cling wrap directly on top of the surface. Cool to room temperature, then remove the cling wrap, screw on lids and place in the fridge for 2 hours, or up to 10 days.
Makes two medium sized jars or about 3 cups of lemon curd, with a few spoonfuls leftover to be eaten immediately - just because you can đź’›