Luscious Lemon Curd. Perfect on fresh bread, pikelets or topping granola and greek yoghurt.
Homemade lemon curd is so good you just want to eat it from the jar with a spoon 🙂
This recipe make about 550g of lemon curd which is about 3 small jars worth.
Macros per 10g:
Calories 35, Fat 2.1g, Carbs 4g, Fiber 0.1g and Protein 0.4g
- Zest and Juice of 4 Medium Lemons
- 115g Unsalted Butter
- 200g Golden Caster Sugar
- 2 Whole Large Eggs plus 2 Egg Yolks
You will need:
- Lemon Juicer
- Large Saucepan
- Medium Heat Proof Mixing Bowl
- Wooden Spoon
- Clean Jam Jars and Lids
Zest your lemons
Put Zest into mixing bowl
Fill your saucepan halfway with water and heat to a simmer
Whilst water heating, juice lemons
and add to zest in bowl
Add your sugar to the bowl
Add your butter to the bowl
Crack your 2 large eggs into container and then add 2 egg yolks to the container so ready
Pop you mixing bowl into your saucepan with water to make a bain marie
Whisk the lemon juice, zest, sugar and butter together
Until all combined
Pass your eggs through a sieve
Into the mixture and stir until the mixture
Lightly coats the back of a wooden spoon
Transfer lemon curd to jars and seal with lids
Store in a cool dark place or in the fridge. Use within 3 months
Once you have opened a jar of the curd you must keep it in the fridge and use quickly.
Scatter Kindness and give someone a jar – it makes people happy.