LEMON CURD
- 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)
- 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.
- Whisk together the sugar and eggs in a large heatproof bowl. Add the lemon zest and juice and whisk to combine.
- Place the bowl over a pot of simmering water. Whisk gently but continuously, until the mixture reaches 80 C (175 F) on a thermometer.
- Take the curd of the heat and pour it through the strainer, over the butter.
- 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.
- Place a piece of cling film over the curd, directly over the surface, and refrigerate overnight.
- Can be used in tarts, cakes, spread on toast and pastries, or gifted. Freezes well, too.
- Keep refrigerated. Makes 3 - 4 cups.
- Happy baking!
Recipe by Butter Baking at https://www.butterbaking.com/2016/12/06/lemon-curd/
3.5.3226