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When you make curd you can actually use any kind of citrus. The acidity balances out the richness of the eggs and butter. Serve on brioche or sourdough or in a lemon meringue pie.
Makes: 350 ml
5 large egg yolks
100g caster sugar
110ml lemon juice, strained
125g cold unsalted butter, cubed
- Whisk yolks and sugar together until light and fluffy. Add the lemon juice then stand the bowl over a pan half full of simmering water. Cook until thick while constantly stirring.
- Add the butter piece by piece, allowing each piece to be fully incorporated before adding the next. It should be quite thick by now.
- Remove the bowl and place in an ice bath to rapidly cool. Store in a sealed jar in the fridge.
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