Lemon Curd Recipe
This lemon curd recipe is simple, easy and versatile. Give it a go!
Equipment
- 1 medium saucepan
- 1 whisk
- 1 citus reamer
- 1 cup measurement
Ingredients
- 1.5 cups lemon juice remove seeds before adding juice to saucepan, this will save you having to sieve them out later
- 2.5 cups white granulated sugar
- 8 eggs you can keep 2 to 4 egg whites aside instead of using them in this recipe if you would like to use the lemon curd as filling in a lemon meringue pie.
- 500 grams unsalted butter cut into cubes or grated if you only have salted on hand, I find that doesn’t seem to affect the taste of the finished curd.
Instructions
- Combine the lemon juice and sugar in a saucepan.
- Whilst keeping on stirring (I also like to use a whisk) bring the mixture very slowly up to a gentle heat until all the sugar has dissolved.
- Once the sugar has dissolved and the mixture is warm, but not hot, nor boiling, add the butter and eggs.
- Be careful to keep stirring and not to heat the mixture too quickly or let it boil or the eggs may curdle (though I haven’t found that curdling is an issue with this recipe).
- Keep whisking (or stirring if using a spoon) until the mixture thickens into a thick custardy texture. If once cooled you think the curd needs to be a bit thicker, you can slowly bring the curd back up to the heat and cook for a further few minutes (whilst still continuing to whisk (or stir).
- Allow the lemon curd to cool if using in as a tart filling, cheesecake or lemon meringue pie. If jarring the meringue, as soon as the curd has finished cooking, place into your prepared jars and loosely tighten the lids, continuing onto the water-bath sealing method.
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