Lemon curd is one of those staple recipes that is just so versatile. Plus, you can swap the lemon for any other citrus fruit to try something a little different. Perhaps you could make a grapefruit or a lime curd?
The curd can be used in a lemon tart or lemon meringue pie, or, if you’re feeling adventurous, a crowd favorite in the Kitchenware Collective office is vanilla cupcakes with a lemon curd filling topped with buttercream frosting!
With only 4 ingredients, it just couldn’t get any easier!
3 lemons, juiced
1 cup caster sugar
125g butter, chopped
Whisk eggs and sugar together in a heatproof bowl until combined.
Juice lemons. Add lemon juice into the egg/sugar mixture. Whisk until combined.
Fill a saucepan with water and bring to boil. Place the heatproof bowl on the saucepan to create a double boil.
Cook the mixture for 20-25 minutes while constantly stirring until mixture has thickened.
Remove curd from heat and whisk in butter. Leave curd to cool.
Note: The curd does not need to be baked. If making a tart you can simply fill your pre-cooked tart case with curd and put it in the fridge to set. It’s that simple!
Low Round Casserole – Lemon Yellow
If you’re making the curd ahead of time, you can store the cooled curd in a Kilner jar for later use.
Genuine Preserve Jar – 500ml