6 people made this
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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