Name: Lemon Curd
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 1
Ingredients: 4 lemon large zest only; 4 egg yolks large; 340 g caster sugar; 225 g unsalted butter chopped room temperature; 2 tsp cornflour

by phocaena Last updated on 07/09/2019

Lemon curd is also known as lemon butter in some places. It is used for cake and sponge fillings, or just on toast. - phocaena

Ingredients

4 lemon large zest only
4 egg yolks large
340 g caster sugar
225 g unsalted butter chopped room temperature
2 tsp cornflour

Method

Step 1

In a medium saucepan, lightly whisk egg yolks.
Step 2

Add remaining ingredients, and place over a medium heat.
Step 3

Whisk continuously until mixture thickens, approximately 7-8 minutes.
Step 4

When thickened, lower heat to minimum setting, and let curd gently simmer for a further minute, continuing to whisk all the time.
Step 5

Remove from heat.
Step 6

Pour into hot sterilised jars, filling as full as possible.
Step 7

Cover with discs of greaseproof paper while still hot.
Step 8

Label when cold if required.