Lemon Curd
Ingredients
3/4 cup sugar
1/3 cup fresh lemon juice
2 large eggs
2 egg yolks
2 teaspoons cornstarch
3/4 stick unsalted butter, cold and cubed
Instructions
In a medium heavy based saucepan, whisk the sugar, lemon juice, eggs, egg yolks and cornstarch together until smooth. Place over low heat.
Add the butter 3-4 cubes at a time, stirring until each has melted before adding more.
Continue stirring (making sure to get into the corners of the pan, for around 6 minutes more or until thick enough to coat the back of a spoon without running.
Pour into a glass bowl or jar. Allow to cool for at least 15 minutes before chilling in the fridge for at least 45 minutes more.
Notes
Store in a glass bowl with plastic wrap pressed to the surface of the curd to prevent a skin from forming. Will keep in the fridge for up to 10 days.
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