Homemade Lemon Curd. A deliciously thick and creamy sweet spread, made from scratch. Great on cake frostings, sweet pies... the uses are endless!
in Zest of 2 lemons 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
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.
Remove from the heat, and using a rubber spatula, push the curd through a medium mesh sieve into a clean, dry bowl.
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.
Refrigerate until well chilled, about 3 hours or up to 5 days.
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Lemon Frangipane. This is a really nice coffee time cake to make. Goes great with a nice cuppa! Or you can have as a dessert, warm or cold with a squirt of whipped cream or like me, a blob of vanilla ice cream! It's really yummy! Delicious!
Lemon and Poppy Seed Loaf! This is truly a delightful cake. The flavours are gentle, the cake is soft and moist and of course looks so pretty with the addition of poppy seeds sprinkled throughout the cake.