18 September, 2015
Lemon Curd
Lemon Curd
Makes: Approximately 2 cups
Ingredients:
- 8 egg yolks
- 1/2 cup caster sugar
- 150g butter
- 4 large fresh lemons
Method:
- Place the egg yolks and sugar is a small saucepan and place on a low-medium heat, whisk the egg mixture until the sugar is dissolved
- Roughly chop the butter and add into the egg mixture and whisk until the butter is fully melted, whisking regularly
- Freshly grate the zest of 3 of the 4 lemons and add to the mixture in the saucepan
- Finally add in the juice of all 4 lemons to the mix and combine well with the whisk
- Simmer for approximately 15 minutes until thickened
- Once thickened pass the curd through a sieve to ensure you extract any lemon pulp and/or seeds and are left with a beautiful smooth curd
- Allow to cool before transferring to a air tight container and storing in the fridge.
Recipe Notes:
- This recipe is not freezer friendly
- Lemon curd to be stored in an air tight container in the fridge and to be consumed within 2 weeks
Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.