Homemade Lemon Curd 🍋

Homemade Lemon Curd

Makes: About 2 cups

Ingredients

• 4 large egg yolks

• 2 whole eggs

1 cup (220g) caster sugar

• 150ml fresh lemon juice (about 3–4 lemons)

• Zest of 2 lemons (I recommend only using zest if the lemons are organic)

• 125g butter, cubed

• Pinch of salt

Method

1. In a pot , whisk together the egg yolks, whole eggs, sugar, lemon juice, lemon zest, and salt until well combined.

2. Cook over low heat ), stirring constantly with a whisk or silicone spatula.

3. Continue stirring for 8–12 minutes, until the curd thickens enough to coat the back of a spoon (around 75–80°C if using a thermometer). Do not let it boil, or the eggs may scramble.

4. Remove from the heat and immediately whisk in the butter a few cubes at a time until smooth and glossy.

5. Strain through a fine-mesh sieve IF you’d like an extra silky texture. ( I didn’t bother with this)

6. Pour into jars, cover the surface with baking paper or plastic wrap while it cools (to prevent a skin forming), then refrigerate.

Storage

• Keeps in the fridge for 2–3 weeks in a clean, airtight jar.

• It can also be frozen for up to 3 months. Thaw overnight in the fridge before using.