in Great Britain

Lemon Curd

updated

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Ingredients for 1 servings:

  • 3 lemon(s), untreated
  • 150 g sugar
  • 80 g butter
  • 2 eggs
  • 1 egg yolk

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

Lemon curd, classic British spread, filling for lemon tart, ingredient for my lemon curd ice cream

Grate the lemon zest, squeeze out the juice, and measure out 160 ml. Heat the lemon zest and juice with the sugar and butter in a metal bowl over a simmering water bath until the butter has melted. Whisk the egg yolks and whole eggs and add them to the liquid over a simmering water bath, stirring continuously. Whisk the mixture over a simmering water bath for 12-15 minutes. The mixture should visibly thicken. Strain the lemon curd through a sieve before further processing. Pour into clean jars and store in the refrigerator, the lemon curd will keep for 1-2 weeks. I haven’t stored it any longer than that.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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