Lemon curd

Lemon curd

By
From
Three Sisters Bake
Makes
enough to fill a standard-sized jam jar
Photographer
Helen Cathcart

This classic recipe can be adapted to use the juice of most fruits, but it works particularly well with strong, sharp flavours like lemon, lime, orange or passionfruit. We serve lemon curd with our homemade scones in the café and passionfruit curd has become a big favourite on the dessert menu – we serve it with the Coconut and Custard Pie. - Nichola

Ingredients

Quantity Ingredient
2 whole large eggs
6 large egg yolks
225g caster sugar
250ml fresh lemon juice
salt
110g chilled unsalted butter, cut into cubes

Method

  1. Place the whole eggs, egg yolks, sugar, lemon juice and salt in a heatproof bowl, whisk to combine, then set the bowl over a pan of simmering water (making sure that the bottom of the bowl does not touch the water). Whisk constantly for 10–15 minutes, or until the mixture thickens and holds its shape when stirred.
  2. Remove the bowl from the heat and stir in the butter. Once the butter has melted, strain the curd through a sieve into a metal bowl. Set the bowl over a bowl of iced water and stir occasionally for 5 minutes until cool.
  3. Chill overnight. The curd can be kept in an airtight container in the fridge for up to 2 weeks.
Tags:
Three Sisters Bake
Reith
Gillian
Linsey
Nichola
baking
baked
Scottish
Scotland
UK
European
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