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List of ingredients for Lemon curd recipe

* ½ cup (120ml) Lemon juice
* 2 tablespoons freshly Grated Lemon zest
* ⅓ cup (80g) Sugar
* 3 free range eggs
* 90g Unsalted butter
* Pinch of Salt

* Grate the Lemon rinds to produce two tablespoons of Zest. Grate only the yellow zest, avoid the inner white pith which is bitter.
* Extract the Juice from the Lemons to produce ½ cup (120ml) of juice.
* Cut the Butter into small chunks.
* Put Eggs, Zest, Sugar, and Salt into cooled Sauce pan.
* Whisk ingredients in pan till frothy and light in colour (a minute or two).
* Add Lemon juice and whisk 30 seconds.
* Add Butter chunks.
* Set pan on stove burner, turn on heat to medium-to-low, and start whisking contents so they don't coagulate or stick to bottom of.
* Whisk constantly till Butter melts and mixture thickens, then whisk another two minutes, but do not let mixture Boil - it should be quite steamy (185F, 85C).
* Optional: Remove Zest with the Strainer over a mixing bowl and pouring the mixture through. Then work the mixture through the strainer with the spatula to strain out the zest and any Egg lumps; rake mixture off bottom of strainer into bowl.
* Pour mixture from bowl into jar to within ¼ inch (0.75cm) from top, taking care not to get mixture on rim, then seal jar with lid.
* Refrigerate to thicken the product further.


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