Now that the weather is starting to get miserable and we are stuck indoors more often than not, we can nevertheless channel some summer sunshine come breakfast or tea time in the form of lemon curd. It’s delicious, absolutely super simple to make and involves only four ingredients you probably already have in your fridge.
To those of you who are not familiar with what this is exactly: think the yellow part of lemon bars or that creamy filling in lemon meringue pies. A couple of spoonfuls of this over toast can make everyone’s morning classes just a tiny bit less gloomy, so go ahead and give it a try. It can keep in the fridge for up to a week and is wonderful on toast, scones, cake, plain cookies and whatever else suits your fancy.
- Prep Time:10 minutes
- Cook Time:15 minutes
- Total Time:25 minutes
- 1 cup lemon juice
- 3 tablespoon lemon zest
- 3 eggs
- 1 egg yolk
- 7 tablespoon butter
- 5 tablespoon sugar
Gather all the ingredients.
#SpoonTip: I used fresh lemons for this recipe, but you can also use bottled lemon juice and zest.
Put the eggs, egg yolk, lemon juice, zest and sugar into a heatproof bowl.
Sit the bowl over a pan of gently simmering water.
#SpoonTip: The trick here is making sure the water is not touching the bottom of the bowl.
Whisk until all of the ingredients are well combined, then leave to cook for 10 minutes, stirring every now and again until the mixture is creamy.
Remove the lemon curd from the heat and stir in the cold butter pieces. The butter will also stop the cooking process.
Spoon your lemon curd into an airtight container, or in my case a jar.
#SpoonTip: If you want it to be extra smooth, put it through a fine sieve.