Lemon Curd


As it is nearly Christmas, I have been using the “What Katie Ate’ fail safe Chocolate Meringues for every event requiring dessert. If you haven’t tried them yet, you truly must! http://www.whatkatieate.com/recipes/2820/

The only problem with meringues is you end up with loads of surplus egg yolks. I have made lots of ice-cream, so I decided to find another recipe using egg yolks.

Lemon curd is super simple (apparently there is even a microwave version!) but here is how I do it..

Lemon Curd

1 cup of caster sugar
lemon zest – finely chopped (I use the zest from enough lemons to make the 1/2 cup of juice)
1/2 cup of lemon juice
8 egg yolks
170 grams of butter (Chopped)

Sterilise your jars in the oven for 20 mins (at 150 degrees)
In a medium pot whisk sugar, zest and yolks together and then add juice and whisk until combined. Add the butter and heat over a medium heat and stir constantly until all the butter is melted. Don’t boil the mixture but keep whisking until the curd coats the back of the spoon.

Remove from heat and keep whisking until cool. Pour into sterilise jars and wait until completely cool before putting in the fridge.

Keeps up to two weeks in the fridge








One response »

  1. Pingback: Gingernut biscuits – two ways | Haven Cottage

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