LEMON CURD
 
 
Ingredients
  • 220g caster (superfine) sugar (1 cup)
  • 200g whole egg (about 4 large eggs)
  • Zest of 4 lemons, finely grated
  • 160ml lemon juice (3/4 cup)
  • 300g unsalted butter (10½ oz)
Method
  1. Cube the butter and place it in a large bowl. Place a fine mesh sieve over the top and set aside. Have a stick blender at the ready.
  2. Whisk together the sugar and eggs in a large heatproof bowl. Add the lemon zest and juice and whisk to combine.
  3. Place the bowl over a pot of simmering water. Whisk gently but continuously, until the mixture reaches 80 C (175 F) on a thermometer.
  4. Take the curd of the heat and pour it through the strainer, over the butter.
  5. Once all the curd has been passed through the sieve, remove the sieve and use a stick blender to blend the curd into the butter until well combined.
  6. Place a piece of cling film over the curd, directly over the surface, and refrigerate overnight.
  7. Can be used in tarts, cakes, spread on toast and pastries, or gifted. Freezes well, too.
  8. Keep refrigerated. Makes 3 - 4 cups.
  9. Happy baking!
Recipe by Butter Baking at https://www.butterbaking.com/2016/12/06/lemon-curd/