Family Food

Homemade Lemon Curd

I absolutely love lemon curd but it has taken a long time for me to come up with the right recipe.ย  This is one which I promise once you’ve made it, you will use it again and again!!

I love to mix lemon curd through Greek yogurt or on my toast in the morning but you could also use it in a pavlova (you will have 2 egg whites left over from this recipe for your meringue so you’re half-way there already!!) – top your pavlova case with whipped double cream through which you have mixed some of this lovely curd and then sprinkle over some fresh blueberries and crumbled chocolate flake ๐Ÿ™‚

You could also use it in my Iced Lemon Victoria Sponge (here)…yummy!!

Note:ย  Lemon Curd, once made needs to be kept in your fridge and will last up to 3 weeks (it’s usually eaten long before then in our house!)

Makes: 1 x 454g Jar

Ingredients:
160g Sugar
2 Tblspns Cornflour
Grated Zest from 2 Lemons
2 Eggs
2 Egg Yolks
75 ml Water
75 ml Lemon Juice
20g Unsalted Butter

Method:

In a saucepan off the heat, combine the sugar with the cornflour and zest. Add the eggs, egg yolks, water and lemon juice and mix thoroughly with a whisk. Cook over medium-high heat, stirring continuously while scraping the bottom and sides of the pan, until the mixture thickens. Remove from the heat.

Strain the curd through a fine sieve. Add the butter and stir until smooth. Cover with plastic wrap directly on the surface of the curd. Let cool and refrigerate for about 2ย hours or until completely chilled. When ready to use the curd, stir with a spatula to soften it.Image result for jar of lemon curd

Hope you Enjoy,

Bernie

2 thoughts on “Homemade Lemon Curd”

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