Ingredients
Instructions
- Whisk the eggs and sugar & salt together in a heatproof bowl until combined.
- Add fresh lemon juice and lemon zest, then whisk to combine thoroughly.
- Add 3-4 cm of water to a saucepan and bring it to a gentle simmer. Place the heatproof bowl over the pan to create a double boiler, ensuring the bottom of the bowl does not touch the water.
- Alternatively, pour the lemon mixture directly into a saucepan and cook it over low heat (without adding water).
- Cook the mixture, stirring constantly, until it thickens to a custard like consistency.
- Once thickened remove from heat and let cool for 5 minutes, stirring occasionally
- Pour the thickened lemon mixture in to a blender.
- With the speed on low add the room temperature butter a couple of cubes at a time
- Continue blending until the butter is fully incorporated and the mixture is silky smooth.
- Fill in to steralised jars while still warm
Nutrition
Notes
- There are many ways to make lemon curd, the above direct saucepan method is my favourite. All of them work, you’ll just produce slightly different results depending on the approach you choose. If you cook the curd directly in a saucepan rather than over a double boiler, be sure to stir continuously and remove it from the heat as soon as it thickens. The double boiler method takes a little longer, while stirring regularly is still important, you don’t need to do so quite as constantly. Just keep it moving enough to ensure even heating and to prevent lumps.
- The original recipe calls for the juice of six lemons and rind of three. I always choose medium to large lemons and until writing this recipe, had never measured the exact quantities of juice or zest. The amounts listed here will work perfectly but if you stick with the juice of six lemons and the zest of three you will end up with a beautifully balanced curd.
