Updated: Nov 22, 2021
So simple and completely yummy. You'll never see the need for the shop bought stuff again.
I made this delicious lemon curd the other day and thought I would reshoot the pictures for it because they were looking a bit sad and I really don't want to give that impression about this curd because its glorious!
This is super easy and I'd say better than the shop bought stuff. If you have a spare half hour on the weekend then this is absolutely the best thing to do.
I've tried a couple recipes of lemon curd, and this one makes the creamist, glossiest curd. It's really simple and deliciously moreish, and it only contains 4 ingredients!
This recipe makes 1 350g jar, but you can double (or triple) it easily. It can be stored in the fridge for up to 3 weeks, but I have to admit a jar of this delicious stuff has never lasted that long in the Caking It kitchen.
There are so many reasons to make lemon curd. You can fill your Lemon Curd Cupcakes or your Earl Grey & Lavender Cupcakes with it. Put it on toast. Eat it by the spoonful straight out the jar. Who am I to judge what you do with your lemon curd. Whatever it is, go for it.
Four ingredients. Not much technical expertise. Let's get Caking It!
Yield: 1 jar
Prep: 30 minutes
110g caster sugar
60g unsalted butter
2 lemons, juice and zest
2 medium eggs, 1 egg yolk
Place the lemon zest and juice, sugar, and butter into a bowl set over a pan of simmering water and stir every so often until the butter has melted.
In a separate bowl, whisk all the eggs together until slightly frothy, and add them to lemon mixture.
Keeping the water simmering, let the mixture cook and thicken for 15 minutes, stirring every so often. It should go clumpy at first, and then turn into a thick curd.
While it is cooking, sterilize a jar by washing it in soapy water, then placing in an oven that is set to 150C for 15 minutes.
Once the curd is no longer clumpy, take it off the heat and let it cool slightly in a bowl until the sterilized jar is cool enough to touch. Spoon into the jar, being careful not to get any around the lid, and let fully cool on the side.
Place in the fridge to firm up.