Lemon Curd

This has to be one of my favourite recipes. I love lemon curd, I spread it on anything and everything I can. Don’t tell anyone, but I may like lemon curd more than I like nutella! This lemon curd recipe is the best one I have come across and has just the right amount of tangy-ness. This recipe comes from cupcake Jemma and therefore it is guaranteed that it will work every time.

Lemon Curd Recipe

Ingredients:

• 5 egg yolks and 2 whole eggs

• Zest of 1 lemon

• 110 ml freshly squeezed lemon juice (about 3 to 4 lemons)

• 11o g caster sugar

• 60 g cold chopped butter

Method:

Place the egg yolks and eggs, zest and lemon juice and the caster sugar into a bowl and place this on a bain marie. whisk continuosly for about 10 minutes. The mixture should then start to thicken.

Once it has completely thickened, take it off the heat and stir in through the cold butter. This will help cool down the mixture and make it really smooth.

After all the butter has been incorporated, pass the lemon curd through a sieve in order to get rid of any lumps. Transfer this to a jar and keep in the fridge.

Lemon curd is best served on a piece of toast, but this recipe can also be used in lemon meringue.

Due to upcoming exams, I may not have time to make a blog post every week, but don’t worry I will be back!