Michelle Eshkeri

Lemon Curd

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Preparation info
  • Makes

    400 g

    • Difficulty

      Easy

Appears in
Modern Sourdough: Sweet and Savoury Recipes from Margot Bakery
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 (

Method

  1. In a medium pan over a low heat, whisk the whole eggs, egg yolks and sugar until the sugar dissolves.
  2. 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.
  3. If using for baking, transfer to a container, co