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Epicurious

Classic Lemon Curd

By Donna Hay

4.3

(10)

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Photo by William Meppem

By constantly stirring the mixture, you'll end up with luscious, velvety smooth curd. Store lemon curd in an airtight container or jar in the refrigerator for up to 1 week.

Recipe information

  • Yield

    Makes 1 1/2 cups

Ingredients

2 eggs
2 egg yolks
1 cup (220g) caster (superfine) sugar
1 tablespoon finely grated lemon rind
1/2 cup (125ml) lemon juice
1 1/3 sticks (150g / 2/3 cup) cold unsalted butter, chopped into 3/4-inch cubes

Preparation

  1. Step 1

    Place the eggs, egg yolks, sugar, lemon rind and lemon juice in a medium bowl and whisk to combine.

    Step 2

    Transfer the mixture to a large saucepan over medium heat and cook, stirring, for 2 minutes or until the sugar has dissolved.

    Step 3

    Reduce the heat to low and add the butter, 3 pieces at a time, stirring continuously until melted.

    Step 4

    Cook, stirring constantly, for a further 4–6 minutes or until the curd has thickened and coats the back of a spoon.

    Step 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.

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From Basics to Brilliance © 2017 by Donna Hay. Reprinted with permission from HarperCollins Publishers. Buy the full book from HarperCollins or from Amazon.
TagsCondimentSpreadsLemonCitrusFruitVegetarianNut FreeGluten FreeMeal PrepMake AheadSimmerHarper CollinsCookbooks

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