Lemon curd

Name: Lemon curd
Cook time: 30 min
Yield: 2 cups
Cuisine: British
Ingredients: 4 egg yolks; ⅔ cup castor sugar; 60g unsalted butter; 2 tsp grated lemon zest; 100ml lemon juice

Stephanie Alexander

December 8, 2016

Time:< 30 minsMakes:2 cups

This is delicious as a spread for toast or scones, to sandwich together a sponge cake or as the filling for powder puffs. It keeps for weeks if well sealed and refrigerated after opening.

Ingredients

4 egg yolks
⅔ cup castor sugar
60g unsalted butter
2 tsp grated lemon zest
100ml lemon juice

Method

Whisk egg yolks and sugar until well combined but not frothy.
Tip into a heavy-based non-reactive saucepan and add butter, zest and juice.
Stirring constantly, bring to simmering point over a medium-high heat (about five minutes).
As soon as bubbles appear, remove from heat, still stirring. Allow to cool.
Transfer to sterilised jars and seal.

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