Nothing we love more than a super zesty, flavour punch a good lemon curd gives, and this is our go to recipe. It's luscious, its creamy and has a flavour profile that will knock your socks off!
3 medium eggs
2 egg yokes
1 cup of superfine caster sugar
2 tablespoons of finely grated lemon rind
1/2 cup of lemon juice (125ml)
150grams of cold unsalted butter cut into cubes
Eggs, yokes, sugar, juice and rind into a saucepan, whisk together and heat slowly on a low temp, whisking until sugar is melted.
Turn the heat to medium and continue to stir until mixture thickens a little or hits 75 degrees celius (we use an infrared gun to check temp) We prefer to use a temp gun to control the curd better and avoid scrambled eggs if the temp goes too high
Remove from the heat, add in the butter to shock the temperature out of it and stop the cooking process. Continue to mix until all incorporated.
Use a wire wire sieve to strain the mixture as it pours out of the saucepan and into your sterile jar to remove the rind and any over cooked egg.
Seal and fridge for up a week.
This recipe makes 1 1/2 cups of deliciousness!