How to Make Lemon Curd
Lemon curd is a luscious, velvety spread that bursts with bright, tangy flavor and a hint of sweetness. With just 20 minutes from start to finish, this recipe delivers a silky-smooth texture that’s both rich and refreshing.
Ingredients
- 4 large lemons Finely grated zest and juice
- 1/2 cup sugar 4oz/115g
- 2 tablespoons cornflour
- 1 whole egg and 3 yolks mixed (at room temperature)
- 1/3 cup butter 6 tablespoons (2 1/2oz/71g)
Instructions
- In a medium saucepan, add in the lemon juice, zest and sugar. Bring to a simmer.
- Mix a little hot lemon juice with the cornflour, whisk and add it back into the saucepan. Whisk well.
- Reduce heat to low. Add whole egg and remaining egg yolks and butter. Cook for 3 minutes or until thick.
- Pass through a sieve to take out zest and any cooked egg. Put into a clean bowl and cover surface with a butter paper (or rub with a little butter and cling film). Set aside to cool.
- Store in the fridge for 2 weeks.
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