Foolproof lemon curd

Foolproof lemon curd

By
From
Lucy's Bakes
Makes
2 jars
Prep
5 mins
Cooking time
10 mins
Photographer
Jacqui Melville

Ingredients

Quantity Ingredient
200g caster sugar
100g butter, at room temperature
3 eggs, plus 1 egg yolk extra
4 lemons, juiced and zest finely grated

Method

  1. Beat the caster sugar with the butter until pale and fluffy, then beat in the eggs, one at a time. Then add the extra egg yolk. Add the finely grated zest and lemon juice. Don’t panic now as it may well curdle – it does not matter. Pour the mixture into a saucepan and slowly cook over a medium heat, stirring all the time, for about 10 minutes until thickened, smooth and glossy and the curd sticks to the back of the wooden spoon. Don’t let it boil. Pot in sterilised jars and store in the fridge for a month or freeze it.

Note

  • This recipe is vegetarian, gluten-free and nut-free.

Tip

  • Lemon curd added to buttercream makes a fabulous cupcake topping.
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