Lemon Curd
Delectable, tangy and with a hint of sweet - homemade lemon curd, delicious as a macaron filling, for a tart, or just used as a spread.
Servings 12
Ingredients
- 5 lemons (preferably unwaxed), juiced and zested*
- 3/4 cup superfine sugar
- 2 large eggs
- 2 large egg yolks
- Pinch of salt
- 12 tbsp butter, unsalted, softened and cut into small pieces
Instructions
- Finely zest all of the lemons into a bowl that is heatproof, avoiding the white pith as much as possible. Add the sugar and rub the mixture together with your fingers.
- Beat the eggs and egg yolks together well then add to the zest and sugar mixture.
- Add 1 cup of the fresh lemon juice* and a pinch of salt and put the bowl over a pot of simmering water, taking care that the bottom of the bowl doesn't touch the water.
- Whisk over medium-low heat continuously, until the mixture thickens, about 20 minutes. It should be thick enough to coat the back of a spoon.
- Strain the mixture through a sieve to remove any lumps or bits of cooked egg, then add the soft butter pieces while the lemon mixture is still hot. Stir gently until butter is completely melted.
- Pour the filling into a jar or bowl and wrap with plastic wrap touching the surface of the curd to prevent a skin forming. Refrigerate for at least 4 hours before using.
Notes
*If unwaxed lemons aren't available, simply run waxed lemons under very hot water in a colander, then scrub the wax off each lemon under cool, running water.
*For really tangy curd, use the full cup of lemon juice. For less tang, use 3/4 cup, or add additional sugar, from 2 tablespoons to 1/4 cup.