Lemon Curd
Rich and creamy with the perfect amount of sweetness and tang, this homemade lemon curd is way better than any store-bought version. Just 4 ingredients is all you need!
Servings: 350 ml
Ingredients
- 2 eggs I use XL eggs
- 2 egg yolks
- 165 g caster sugar
- 80 g unsalted butter
- 2 lemons zested & juiced (¼ cup of juice)
Instructions
- Place all of the ingredients into a heatproof bowl and place over a saucepan of simmering water
- Whisk constantly until thick. This can take 20-25 mins. Just whisk gently, to prevent getting bits of cooked egg in your curd!
- Pour curd into jars and allow to cool, before putting the lid on
- Optional: you can strain the curd to remove the zest if you'd prefer, but this is not essential
- Stored in the refrigerator, the curd will last 2-3 weeks
Notes
Lemon Curd will thicken again as it cools