Easy Homemade Lemon Curd
Delicious homemade lemon curd that takes just 20 minutes to make using only four simple ingredients. Full of the goodness of eggs and lemons.
Servings: 1 0.5 litre jar
Calories:
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Alter quantities (metric only) 1 0.5 litre jar
Here's what you'll need...
- Large heavy based saucepan
- Large heatproof mixing bowl for a bain marie i.e. the bowl has to fit on the saucepan securely but not touch the water below
- Sterilised jars
Ingredients you'll need...
Lemon Curd
- 130 ml Lemon juice from about 3 lemons. (¾ Cup)
- 2 tablespoon Lemon zest
- 200 g Caster sugar (1 Cup of superfine sugar)
- 95 g Unsalted butter cut into 2 cm cubes (6 tablespoons)
- 3 Large eggs
- 1 Large egg yolk
Here's what we do...
- Create a bain marie - i.e. take your large saucepan and fill it about a third full with boiling water and allow it to simmer. Check that your heatproof mixing bowl will fit on the top without touching the water below.
- Add your lemon juice and zest, your sugar and cubed butter to your heatproof mixing bowl and place it securely over the pan of simmering water.
- Stir gently until the butter has melted.
- Whisk your eggs and egg yolk together until incorporated and no egg white remains.
- Pour your eggs into the melted butter mixture and keep stirring to be sure they mix in well. A balloon whisk works well for this.
- Cook for 8 minutes, continually stirring, and then remove from the heat and put the curd through a sieve to remove the pieces of lemon zest.
- Return the curd to the saucepan and continue to cook for another 5-7 minutes, stirring lightly to be sure that the curd cooks evenly.
- By this point you should find that if you dip a dessert spoon into the curd, it will coat the back of it. That means the curd is done. If not, continue to cook for another couple of minutes.
- Remove the bowl from the pan and set it aside to let it fully cool.
- Once cool, give the lemon curd a stir and then pour it into a sterilised jar, seal and refrigerate.
Use these instructions to sterilise your jars.
Supporting Notes
See blog post for hints and tips, storage information and alternatives