What is the best way to prepare lemon curd? It's quicker and easier than you think with a tried-and-true lemon curd recipe. All you need are four items and less than half an hour of your time! You'll never want to go back to the store-bought version after that!
One of my favourite breakfast spreads is homemade lemon curd. On my morning toast, I love its tangy sweetness — it's pure perfection. The best part is that it's extremely quick and simple to prepare. You'll never go back to the store-bought version once you've had this handmade treat. It has to be a good thing to know exactly what's in it! You might be wondering how to create lemon curd. So, keep reading!
EQUIPMENT
Sterilised jars
INGREDIENTS
Juice and zest of 2 lemons (buy unwaxed lemons if possible)
2 large eggs lightly beaten
1 egg yolk
150 g caster or golden caster sugar
100 g unsalted butter cubed
PROCESS
Place all ingredients in a pan over low heat or alternatively in a heatproof bowl placed over a pan with simmering water (bain-marie method). Make sure the bowl doesn’t touch the water.
Stir all ingredients together continuously until all combined and butter melted using a balloon whisk.
From this point keep whisking the mixture gently for 7-10 minutes (slightly longer if using the bain-marie method) until it starts to thicken. It should have the consistency of slightly thicker custard and it will thicken even more once cooled.
Remove from the heat and pour into hot, sterilised jars and put on the lid whilst still hot.
It will keep in a fridge for a good few weeks.