Lemon Curd

Updated at: Thu, 17 Aug 2023 01:01:41 GMT

Step 1

TIPS AND TRICKS - Avoid using anything medal as the acid in the lemons will interact with the metal

Step 2

- If you don't have a double boiler, that is ok, neither do I. Just add a few inches of water to a small pot then place a large heat safe bowl on top. Be sure the bowl is large enough in diameter that it is not touching the water.- You may need to increase the heat if you find that the curd just wont get to that thick stage. If after 10 minutes you are still too runny, increase the heat and continue to whisk until thick. - Using plastic wrap to cover the top of your lemon curd once completely cooled, is a hack to prevent you from having an unpleasant film develop on the top of your curd. Once you have cooled it completely, you do not need to re add this each time you use you lemon curd.

Step 3

- If you would rather not have the small pieces of lemon zest in your curd that's okay. It will taste lemony without it.

Step 4

- Bring a double boiler or heat safe bowl over a pot of water to a boil over high heat. Once boiling, reduce to low heat to keep water at a simmer. - Place egg yolks, granular sugar, salt, lemon zest and juice, into the top pot of your double boiler. Whisk (silicon whisk) constantly for approximately 10 minutes until the mixture becomes thick. - Remove curd from the heat. - Then whisk cubed butter into the curd until melted and combined. (NOTE The curd will get thicker as it cools). - Pour into a mason jar or air tight container and cover the top of the curd with plastic wrap. This prevents an unpleasant film from forming over the top. - This can last in your fridge for at least 10 days in an air tight container.

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