Lemon Curd

Name: Lemon Curd
Yield: Makes 400g (14 oz)
Ingredients: juice from 3–4 lemons (approximately 96 g (3½ oz); zest from 2 lemons (approximately 4 g (⅛ oz); 130 g (4½ oz) caster sugar; 65 g (2½ oz) unsalted butter, chilled and roughly cubed; 30 g (1 oz)/2 egg yolks; 95 g (3½ oz)/2 whole eggs

Preparation info

Makes
400 g

Difficulty
Easy

Appears in

Modern Sourdough

By Michelle Eshkeri

Published 2019

About

Occasionally we use zest from oranges and lemons at the bakery for bread or cakes and end up with a glut of zested, but otherwise usable citrus fruits, which is where lemon curd comes in handy. Use any citrus fruit or a blend; bergamot, when in season, are delightful, or try oranges or even clementines.

Ingredients

95 g (3½ oz)/2 whole eggs
30 g (

Dessert
Gluten-free
Vegetarian

Method

In a medium pan over a low heat, whisk the whole eggs, egg yolks and sugar until the sugar dissolves.
Add the butter, lemon zest and juice to the pan, stirring frequently – especially as the mix heats up and approaches boiling point. Remove from the heat just before it comes to the boil, when thickened.
If using for baking, transfer to a container, co