Lemon Curd

lemon curd delliedelicious

I am so happy that I have a British dad, if I didn’t, I wouldn’t have had so much lemon curd in my life. Sometimes I think that my blood contains around 40% of lemon curd. I was born with a sweet tooth that I inherited from my father. He made sure that I got the right amount of lemon curd in my diet when I was a child. I ate it with a spoon straight from the jar, or on toast (but only on the weekends! 😉 ). I absolutely love lemon curd! It’s sweet and tangy on the same time. It’s just perfect! 
This recipe is adapted from an Australian recipe that I found. It has a great consistency that you can use just as it is or as a cake filling/ tart filling. When poured into sterilized jars it can keep in the fridge for up to 2 weeks. 

(makes 3/4 cup / 180 ml. You can double the recipe if you want more)

83 g sugar
1 egg
1 egg yolk
1 lemon juice + zest
40 g chilled butter, cut into cubes

Whisk sugar, egg and yolk in a bowl until smooth. Pour this into a small saucepan over low heat. Add juice, zest and butter and whisk continuously until it thickens. It might take 5-10 minutes. The curd should be able to cover the back of a spoon. When you stop whisking and shake the saucepan the curd should move a little bit like a panna cotta.
Strain the curd through a sieve into a sterilized jar. Cover and let it cool in fridge. Delicious!lemon curd delliedelicious

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