LEMON CURD
20 People
85 Cals
LEMON CURD
20 People
85 Cals
About the recipe
This lemon curd is sunshine in a jar. Silky, bright and beautifully tangy with the perfect balance of sweetness, it’s one of those simple little recipes that instantly elevates everything it touches. The best part? It’s completely foolproof and made with whole eggs — no separating yolks, no double boiler, no fuss.Rich with fresh lemon flavour and luscious buttery texture, this homemade lemon curd is perfect spooned over cakes, folded through yoghurt, layered into desserts or simply spread thickly onto warm toasted sourdough with ricotta. Once you make your own, it’s very hard to go back to store-bought.Simple. Fresh. Pure lemony goodness.
Nutrition Per Serving
85
Calories
6g
Fat
3g
Saturates
8g
Sugars
48mg
Salt
1g
Protein
8g
Carbs
0.02g
Fibre
Ingredients
Method
- WHISK the eggs, sugar, cornflour and lemon juice together in a bowl until smooth.
- POUR the mixture into a saucepan and place over a low heat.
- COOK gently, whisking continuously for a few minutes until the mixture thickens into a silky curd. Do not allow it to boil.
- REMOVE from the heat and immediately whisk in the butter, stirring continuously until fully melted and glossy.
- STRAIN the lemon curd through a fine sieve into a bowl or clean glass jar for an extra smooth finish.
- REFRIGERATE for at least 3 hours or until completely cold and set.
NOTES + INSPIRATION
Store the lemon curd in a sealed glass jar in the refrigerator for up to 2 weeks.
Delicious spooned over cakes, pancakes, crumpets or warm toasted sourdough with ricotta.
Fold through whipped cream or Greek yoghurt for an easy dessert.
Wonderful layered into trifles, tarts or pavlovas.
For extra tang, add a little finely grated lemon zest while cooking.
Cornflour helps stabilise the curd and creates a beautifully silky, foolproof texture every time.
For a milder lemon curd...replace half the lemon juice with orange juice.
Delicious spooned over cakes, pancakes, crumpets or warm toasted sourdough with ricotta.
Fold through whipped cream or Greek yoghurt for an easy dessert.
Wonderful layered into trifles, tarts or pavlovas.
For extra tang, add a little finely grated lemon zest while cooking.
Cornflour helps stabilise the curd and creates a beautifully silky, foolproof texture every time.
For a milder lemon curd...replace half the lemon juice with orange juice.
