Lemon Curd
Bright and punchy lemon curd in just minutes. Glorious.
Servings: 2 small jars
Calories: 932kcal
Ingredients
- 3 eggs
- 1 egg yolk
- 4 lemons
- 200 g caster sugar superfine
- 100 g butter unsalted
Instructions
- Crack 3 eggs into a bowl, and add one more yolk.
- Using a fine grater, preferably microplane, grate the zest into the eggs. Only take off the very outer layer of the lemons - none of the white pith.
- Squeeze the lemons into the bowl, making sure not to get any pips into the mixture, and then add the sugar.
- Place the bowl onto a bain marie and simmer gently, stirring constantly. Make sure that the bowl is not touching the water.
- Stir for about 5 minutes, until the curd has thickened enough to coast the back of a spoon.
- Pour curd through a sieve to remove zest and any cooked egg pieces.Stir through the butter, and then pour into a sterilised jar.
- Store in the fridge for up to a month
Nutrition
Calories: 932kcal | Carbohydrates: 121g | Protein: 13g | Fat: 50g | Saturated Fat: 29g | Cholesterol: 451mg | Sodium: 460mg | Potassium: 389mg | Fiber: 6g | Sugar: 106g | Vitamin A: 1783IU | Vitamin C: 114mg | Calcium: 117mg | Iron: 3mg