Wednesday, January 25, 2012

Lemon Curd

Lemon curd – I could eat it by the spoonful. This lemon curd is thick as soft butter and has a, tangy lemon taste.
Making curd is not too difficult, but you have to watch it closely.  Heat the eggs too much or too quickly and you will have lemony scrambled eggs. So, don't rush and take your time. Recipe adapted from:  sugary & buttery.

1/2 cup lemon juice
1 tablespoon of lemon zest
1 cup powdered sugar
8 egg yolks
8 tablespoons of butter 

Add 2 inches of water to the bottom of a double broiler. Bring to a boil then reduce heat to medium.
In the top pot of the double broiler add egg yolks and sugar and whisk for 1 minute. Combine 1/3 cup of lemon juice and zest to egg yolk mixture and whisk till smooth.
Continue whisking mixture over the simmering water for 8-15 minutes. The longer you ‘cook’ the egg mixture, the thicker it will be. I cooked mine for 15 minutes. Remove from heat and stir in butter 1 piece at a time. Pour into a clean jar and cover with plastic wrap directly on the surface.Will keep refrigerated for up to 2 weeks.

Try your best not to eat it all in once!


A thick, tangy lemon curd spread perfect for scones, cakes, cup - cakes, tarts, macarons and other desserts.

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