Ingredients:
- Zest and juice of 4 organic lemons
- 100 g butter
- 200 g sugar
- 3 whole eggs and 1 egg yolk
Additionally:
- 1 sugar thermometer
- 1 whisk
- 2-3 jam jars
- 2 mixing bowls
- 1 pot of boiling water
Most Lemon Curd recipes recommend using a wooden spoon for stirring. We recommend a whisk, as it adds a bit more lightness to the mixture and makes it less solid and more airy.
Instructions:
- Sterilize 2-3 jam jars by baking them in the oven at 160°C for 15 minutes, then turn off the oven. Sterilize the lids by boiling them in a pot of water for about 10 minutes and let them dry on a clean dish towel.
- Place the lemon zest and juice, sugar, and diced butter in a deep heatproof bowl.
- Set the bowl over a pot of simmering water, ensuring that the bottom of the bowl does not touch the water. Stir with a whisk until the butter has melted.
- In another bowl, lightly whisk the eggs and egg yolk together with a fork, then pour this into the lemon mixture. Whisk the mixture regularly for about 10 minutes. When it reaches a temperature of about 70°C, it will thicken and become creamy, indicating that it is done.
- Pour the mixture into the sterilized jars. Place the lids on while the Lemon Curd is still warm, which seals the jar as it cools.
Lemon Curd can be stored in the refrigerator for about 2-3 weeks.
You will achieve the best results by using organic ingredients.
Lemon Curd is used, among other things, for glazing Simply Tea’s Cheese Cake and as an accompaniment to scones.