Who doesn’t like lemon curd? It’s always one of my favourite ‘spread’ for any desserts! It’s tangy, creamy, thick and easy to make! The best thing about lemon curd is that it can go to anything! From blondies slices, or into a crispy cookies, or lemon tarts, and even over frozen yoghurt! To go even more extreme, I often it lick it off from a spoon! YUM! Lemon curd, often known as Lemon Butter is best when home made! It’s no difficult task and only takes 15 minutes of your time! Literally, 15 minutes! You can make jars of it for gifts too!! Don’t forget to sterilize your bottles jars too, just to avoid mould growing!
I know that many shops out there (even supermarkets) sells ready-to-eat lemon curd, but believe me, it’s costly and its nowhere near enough flavour and freshness! Try it out yourself, you’ll never get back to the old “off the shelf” item! Don’t forget to check out the rest of my “lemon series”! ~ lemon shortcake biscuits and lemon ginger Blondies too!
You’ll need (makes 500 ml):
- 3/4 cup fresh lemon juice
- finely grated fresh lemon zest of 2 lemons
- 100 grams of white sugar (adjust to suit desired sweetness)
- 60 grams unsalted butter, cut into dices
- 2 tablespoons corn starch
- 1 tablespoon of cold water
- 1/2 teaspoon salt
- 4 large egg yolks
- Whisk corn starch and water in a small bowl until dissolves.
- In a sauce pan over medium heat, whisk sugar, lemon juice, salt, lemon zest and butter until smooth, reduce heat to low. This should take 5 minutes.
- Pour 1/4 of the lemon mixture into the corn starch mixture and mix until fully incorporated.
- Pour the corn starch mixture back to the sauce pan and whisk continuously until thickened.
- When thickening the curd, you want it to be thick enough to coat the back of the spoon or whisk.
- Strain through a sieve into a bowl or sterilized jar. The curd will continue to thicken as it cools. Lemon curd will keep for two weeks in the fridge.
- Do not add corn starch directly into hot mixture, it will not dissolve and forms clumps. Always mix with cold water before adding to the hot mixture.
- Whisk continuously all the way to avoid sugar burning at the bottom of the pan.
Adapted from Epicurious