in Great Britain

Super creamy lemon curd

updated

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Ingredients for 1 servings:

  • 160 ml lemon juice
  • 150 g sugar
  • 2 eggs
  • 1 egg yolk
  • 80 g butter

Instructions

Working time approx. 10 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 55 minutes

In a saucepan, mix the sugar and lemon juice until dissolved. Whisk the two eggs with the egg yolks and add to the lemon juice and sugar. Heat over medium heat (do not boil!) until it visibly thickens (this takes about 10-15 minutes). Allow to cool slightly (about 5 minutes) and add the butter. Then transfer the mixture to a bowl and cover with plastic wrap to prevent a skin from forming. Refrigerate for half an hour. Then blend in a blender until creamy (about 5-10 minutes) and pour into jars. Stored in the refrigerator, the lemon curd will keep for about 1-2 weeks.

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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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