Description
Bright, zesty lemon curd is surprisingly easy to make. A delightful homemade gift or a luxurious addition to your breakfast.
Ingredients
Units
Scale
- 4 lemons
- 1 cups (227 g) caster sugar
- 1/2 cups (108 g) unsalted butter
- 2 large free-range eggs
- 3 free-range egg yolks
- 1 tablespoon of vanilla bean paste
Instructions
- Juice the lemons, strain out the seeds, and place the juice in a bowl.
- Add the sugar and butter to the bowl and place it over a saucepan of boiling water.
- Stir until the sugar and butter have melted.
- In a mug, whisk together the egg yolks, eggs, and vanilla bean paste until smooth.
- Pour the egg mixture into the lemon mixture and whisk until thoroughly combined.
- Stir the mixture continuously over the heat until it coats the back of a wooden spoon (82°C/180°F).
- Remove the bowl from the heat and pour the curd into warm, sterilized jars.
- Store in the fridge until ready to use.
Notes
- Ensure your jars are completely dry and sterilized before adding the hot curd to prevent spoilage.
- For a less intense lemon flavor, use 3 lemons instead of 4. Adjust sugar to taste.
- If vanilla bean paste isn’t available, substitute with 1 teaspoon of pure vanilla extract.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: British
Nutrition
- Serving Size: 2 tablespoons
- Calories: 150
- Sugar: 20
- Sodium: 20
- Fat: 10
- Saturated Fat: 6
- Unsaturated Fat: 4
- Carbohydrates: 15
- Fiber: 1
- Protein: 2
- Cholesterol: 50