Liza’s Lemon Curd
A taste of sunshine and homemade perfection, zesty, sweet, and versatile. Ideal for scones or as a delectable filling. This recipe yields about 18 oz (500g).
- Total Time: 35 minutes
Ingredients
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- 4 lemons, large, (preferably organic), zested and juiced
- 1 cup (200g) of granulated sugar
- 1/2 cup (115g) of butter, unsalted, cubed
- 4 large eggs
Instructions
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Prepare the lemonsWash the lemons thoroughly to remove any dirt or wax.
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Zest the lemons using a fine grater or a zester, being careful to avoid the bitter white pith. Set the zest aside.
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Juice the lemons to yield about 200ml (3/4 cup) of lemon juice. Remove any seeds.
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Prepare a double boilerFill a saucepan with a couple of inches of water and bring it to a simmer over medium heat. Place a heatproof bowl on top, ensuring it fits snugly but doesn’t touch the water. This setup will be used to gently heat the lemon curd mixture.
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Combine ingredientsIn the heatproof bowl, whisk together the lemon zest, lemon juice, sugar, and butter.
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Add eggsLightly beat the eggs in a separate bowl, then gradually whisk them into the lemon mixture until well combined.
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Cook the curdPlace the bowl over the simmering water, ensuring the bottom doesn’t touch the water. Cook the mixture, stirring constantly with a spatula or whisk, until it thickens and coats the back of a spoon. This usually takes about 10-15 minutes. Be patient and don’t rush the process to prevent the eggs from curdling.
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Cool and storeOnce the curd reaches the desired thickness, remove it from the heat and let it cool slightly. Transfer the lemon curd to clean, sterilized jars or containers. Seal tightly and refrigerate until ready to use. It will continue to thicken as it cools.
Notes
Pairs wonderfully with Irish Buttermilk Scones
- Prep Time: 20
- Cook Time: 15
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