Classic Lemon Curd
A smooth, tangy and rich lemon curd made with fresh lemon juice, eggs, and butter. Perfect as a spread, filling, or topping for desserts.
Ingredients
- •2 whole eggs
- •2 whole egg yolks
- •1 cup caster sugar
- •1 tablespoon lemon rind
- •½ cup lemon juice
- •150 g unsalted butter
- •
Cooking Instructions
- 1.
Place the eggs, egg yolks, sugar, lemon rind and lemon juice in a medium bowl and whisk to combine.
3 min
- 2.
Transfer the mixture to a large saucepan over medium heat and cook, stirring, for 2 minutes or until the sugar has dissolved.
2 min
- 3.
Reduce the heat to low and add the butter, 3 pieces at a time, stirring continuously until melted.
5 min
- 4.
Cook, stirring constantly, for a further 4-6 minutes or until the curd has thickened and coats the back of a spoon.
6 min
- 5.
Immediately strain into a heatproof bowl, discarding any solids. Allow to cool slightly and cover with plastic wrap. Refrigerate for 1 hour or until chilled.
60 min