The tangy + zesty sweet curd that is the perfect combination with almost any cake, biscuit or tart. Once we got onto this this recipe there was no turing back, the perfect amount of sweet and sour!
- 1 Cup Castor Sugar
- 2 Tablespoons Lemon Zest
- 6 Egg Yolks
- 1/2 Cup Lemon Juice
- 1/2 Cup Butter - Unsalted + Cold
Using a small pot, add egg yolks - Whisk until combined then add sugar. Now whisk in sugar until the mixture turns a slightly lighter colour and then add juice of lemons.
On a low heat, stir your mixture consistently until it thickens and just starts to bubble. Remove from heat and add cold, cubed butter - Mix until combined.
Optional but absolutely recommend is to now strain your mix to make sure it is silky smooth. Once cool you are right to use straight away or store in an air tight container/jar to use whenever needed.
We love using lemon curd on sponge cakes, pavlova or a sneaky spoon right out of the jar !!
Make sure to tag us @bridgetbodenham to show us all the delicious treats you make.