Lemon curd isn’t as hard to make as one might think and the result is well worth any amount of effort. We love to pair it with pound cake, as a filling in a white cake, on biscuits and scones and Al has even been seen spreading it on his morning toast!
- Total Time: 20 minutes
Because the curd is strained there is no need to temper the eggs; a step that some people find intimidating.
- 1/2 cup butter
- 1 tbsp lemon zest
- 1/2 cup fresh squeezed lemon juice
- 1 cup white sugar
- 3 whole eggs
- 3 egg yolks
- Melt the butter in a heavy bottomed pot over medium heat.
- Add the lemon zest, lemon juice, and white sugar, stirring until the sugar melts.
- Combine the eggs and yolks and slowly drizzle them into the lemon mixture stirring continuously.
- Cook the mixture until it coats the back of a spoon.
- Strain the mixture through a fine meshed sieve.
- Place a layer of food wrap directly onto the surface of the curd and allow to cool.
The curd will thicken as it cools.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Desserts. Recipes
1) 3 whole eggs, plus 3 egg yolks..does this mean that there will be a total of 6 yolks plus the whites of 3 eggs?
2) food wrap to go on the hot curd..plastic wrap may melt..or do you mean parchment paper which is meant for heat?
Hi Denise, you will need three whole eggs plus three egg yolks which means you will have the whites of three eggs left to discard or use in another manner.
The food wrap goes directly onto the hot curd, this is a method commonly used to prevent skin from forming on Lemon meringue pie, lemon curds, homemade puddings etc. It will not melt.
Thanks-a-mundo for the blog post.Really looking forward to read more. Want more.