You're just 4 ingredients and 10 minutes away from this creamy, sweet and tangy homemade lemon curd. So much better than shop-bought, even quicker and perfect for topping everything from scones to pancakes.
115gunsalted butter, cubed and cold(½ cup / 1 stick / 4oz)
For best results, always weigh ingredients where a weight is provided
Equipment
A silicone spatula
A heavy based saucepan
Fine-mesh sieve / strainer and bowl
preserving jars like these small Weck jars
Instructions
Beat together the eggs, egg yolks, sugar, zest and juice. Pour into a small saucepan and stir over low-medium heat until the sugar has dissolved.
Add the cold butter a couple of pieces at a time, stirring until each addition is melted and incorporated. Make sure not to let the curd come to a bubble at any time.
Continue cooking the mixture another few minutes until it is thickened and coats the back of a spoon or leaves a thick coating on the side of the pan when you tilt it.
Pour the mixture through a fine-mesh strainer into a clean bowl to remove any bits of egg that may not have mixed through.
Pour into sterilised conserve jars and cool at room temperature for 30 minutes. Seal the jars and store in the fridge. See notes for how long to keep.
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Notes
I use a standard Australian 20ml tablespoon (equal to 4 teaspoons)
This recipe makes approximately 1 1/2 cups of curd.
Cool for half an hour at room temperature, then seal and place in the fridge
This curd will keep for up to 3 weeks in the fridge, unopened. Once opened use within a week. It will also freeze well.
To sterilise the jars, boil them in a saucepan of boiling water for 10 minutes then set aside to drain, dry and cool. The second way is to wash the jars well with soapy water, rinse and then place them in an oven at 120C / 250F for 10 minutes. Let them cool.
You can swap the butter for a vegetable based spread if you would like to make this curd dairy free
For more sauces, frostings and spreads, click here!
Calories: 85kcal
Author: Marie Roffey
Course: Dessert, Sauces, Sweets
Cuisine: Various
Have you tried this recipe?Don't forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.