This delicious recipe has been generously shared by one of our great cooks, Carina.
Lemon Curd is such a lovely thing! Often used in baking as a cake filling, or simply spread on some buttered toast for breakfast, this is a very versatile and scrumptious spread.
Carina has used this Lemon Curd recipe with many other things she has made, such as with her Lemon Scones, and her Celebration Coconut Cake
Recipe by Carina Duclos and adapted from The Book, Essentials of Baking from Williams – Sonoma
Image by Musical Linguist
Prep Time: 10 minutes
Cook Time: 15 minutes
Yield: Makes about 3/4 cup / 180 ml
Zest of 2 lemons in wide strips
Juice of 2 lemons, strained
6 Tablespoons Regular sugar
2 Large Whole eggs PLUS 3 large Egg Yolks
½ cup / 60 g Unsalted Butter
1. In a large heat proof bowl, combine the lemon zest & juice, sugar, eggs and butter and place over (not touching) gently simmering water in a saucepan. Whisk steadily until the sugar dissolves and the butter melts, then continue to whisk until the curd coats the back of a spoon, takes about 3 minutes. Do not let the curd boil.
2. Remove from the heat, and using a rubber spatula, push the curd through a medium mesh sieve into a clean, dry bowl.
3. Cover with plastic wrap, pressing it directly onto the surface of the curd to prevent a skin from forming. Poke a few holes in the plastic with the tip of a knife to allow the steam to escape.
4. Refrigerate until well chilled, about 3 hours or up to 5 days.