This lemon curd is rich, buttery and has an intense tart lemon flavour. This is one of the most versatile dessert toppings and can be used as a topping for scones, cakes, cupcakes, bread, muffins, crumpets, waffles, tarts and biscuits. This recipe makes about 350ml and can be kept in the fridge for two weeks.
3 lemons, about 125ml freshly squeezed lemon juice, strained
220g caster sugar
110g butter
3 eggs, lightly beaten
Finely grate the zest of one lemon.
Add the zest, sugar and butter to a small heavy based saucepan over very low heat.
Stir the mixture with a wooden spoon until the butter has melted and the sugar has dissolved.
Add the strained lemon juice to the saucepan and stir it through to cool the mixture slightly before adding the eggs.
Stir continuously until the curd is thick enough to coat the back of a spoon. The heat should be very low and the mixture should not boil as it will split!
Take the lemon curd off the heat and pour it into a clean glass jar.
Allow to cool completely before storing it in the refrigerator.
My Whisk and I 