Lemon Curd

Ingredients:

  • 2 eggs, plus 2 egg yolks
  • 3/4 cup (165g) caster sugar
  • 1/3 cup (80g) chilled unsalted butter
  • Zest and juice of 2 lemons

Whisk whole eggs, yolks and sugar in a saucepan until smooth, then place pan over a low heat. Add the butter, juice and zest and whisk continuously until thickened. Strain through a sieve into a sterilised jar. Lemon curd keeps, covered, in the fridge for 2 weeks.

13/02/14: stirred for about 10mins

Makes 1.5 cups

Rate: 10\10

 

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One thought on “Lemon Curd

  1. Pingback: Girl Scout Cookie Lemon Tart | Cooking Is My Sport

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