Lemon Curd

    35 minutes

    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.


    Queensland, Australia
    14 people made this

    Makes: 350 ml

    • 5 large egg yolks
    • 100g caster sugar
    • 110ml lemon juice, strained
    • 125g cold unsalted butter, cubed

    Preparation:15min  ›  Cook:20min  ›  Ready in:35min 

    1. 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.
    2. Add the butter piece by piece, allowing each piece to be fully incorporated before adding the next. It should be quite thick by now.
    3. Remove the bowl and place in an ice bath to rapidly cool. Store in a sealed jar in the fridge.

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