Lemon Curd
Silky lemon curd made with fresh lemon juice, eggs, and butter. A bright, tangy custard perfect for spreading or serving as a dessert.
3piece
3piece
150g
75g
500ml| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | | 3piece | — | — | |
| 2 | | 3piece | — | — | |
| 3 | | 150g | — | — | |
| 4 | | 75g | — | — | |
| 5 | | 500ml | — | — |
Lay the lemons on the chopping board.
Lemon · 3 piece
Grate the zest from the lemons on the board into the small bowl with a microplane, leaving the white pith behind on the fruit.
Halve the zested lemons and squeeze them through a citrus juicer into the second small bowl, discarding any pips.
Crack the eggs into the heatproof bowl, discarding the shells.
Egg · 3 piece
Add the caster sugar to the bowl with the eggs.
Caster sugar · 150 gWhisk the eggs and sugar together until the sugar begins to dissolve and the mixture is smooth and pale.
Pour the lemon juice into the egg and sugar mixture.
Tip the lemon zest into the bowl and stir briefly to combine.
Put the butter on the second chopping board.
Unsalted butter · 75 gAdd the cubed butter to the bowl.
Pour enough cold water into the saucepan to come about 5 cm up the sides, so the heatproof bowl will sit over it without touching the water.
Water · 500 ml
Bring the water in the saucepan to a gentle simmer over a medium heat.
Set the heatproof bowl over the saucepan of simmering water, making sure the base does not touch the water.
Stir the mixture constantly with a wooden spoon, scraping the sides and base of the bowl, until the butter has melted and the curd has thickened enough to coat the back of the spoon — about 10 minutes; do not let it boil.
Lift the bowl off the saucepan using oven gloves and set it aside.
Tip the hot water out of the saucepan.
Pour the warm lemon curd into a clean jar and serve warm or leave to cool — it will thicken further as it cools.
| # | Product | Tool | Action |
|---|---|---|---|
| 1 | 3 piece | | Lay the lemons on the chopping board.⏱ 5sResultLemon |
| 2 | Lemonstep 1 | | Grate the zest from the lemons on the board into the small bowl with a microplane, leaving the white pith behind on the fruit.⏱ 1 minResultZested lemonsused in step 8 |
| 3 | — | | Halve the zested lemons and squeeze them through a citrus juicer into the second small bowl, discarding any pips.⏱ 45sResultLemon juiceused in step 7 |
| 4 | 3 piece | | Crack the eggs into the heatproof bowl, discarding the shells.⏱ 10sResultEgg |
| 5 | 150 g | | Add the caster sugar to the bowl with the eggs.⏱ 5sResultEgg and caster sugar |
| 6 | — | | Whisk the eggs and sugar together until the sugar begins to dissolve and the mixture is smooth and pale.⏱ 30sResultLightly whisked eggs and sugar |
| 7 | Lemon juicestep 3 | | Pour the lemon juice into the egg and sugar mixture.⏱ 5sResultLemon juice and lightly whisked eggs and sugar |
| 8 | Lemon zeststep 2 | | Tip the lemon zest into the bowl and stir briefly to combine.⏱ 5sResultLightly whisked egg mixture |
| 9 | 75 g | | Put the butter on the second chopping board.⏱ 5sResultUnsalted butter |
| 10 | Unsalted butterstep 9 | | Cut the butter into small cubes.⏱ 30sResultCubed cold butter |
| 11 | Cubed cold butterstep 10 | | Add the cubed butter to the bowl.⏱ 5sResultLightly whisked egg mixture |
| 12 | 500 ml | | Pour enough cold water into the saucepan to come about 5 cm up the sides, so the heatproof bowl will sit over it without touching the water.⏱ 15sResultMeasured water |
| 13 | — | | Bring the water in the saucepan to a gentle simmer over a medium heat.⏱ 3 minResultSimmering water |
| 14 | — | | Set the heatproof bowl over the saucepan of simmering water, making sure the base does not touch the water.⏱ 5sResultLightly whisked egg mixture |
| 15 | — | | Stir the mixture constantly with a wooden spoon, scraping the sides and base of the bowl, until the butter has melted and the curd has thickened enough to coat the back of the spoon — about 10 minutes; do not let it boil.⏱ 10 minResultThickened lemon curd |
| 16 | — | | Lift the bowl off the saucepan using oven gloves and set it aside.⏱ 5sResultThickened lemon curdused in step 18 |
| 17 | — | — | Tip the hot water out of the saucepan.⏱ 10s |
| 18 | Thickened lemon curdstep 16 | | Pour the warm lemon curd into a clean jar and serve warm or leave to cool — it will thicken further as it cools.⏱ 20 minResultLemon Curd |
| Total Time | 37 min | ||
Not served on its own — it goes into or alongside other dishes. Keep it until it is needed.
| Nutrient | Per 100 g |
|---|---|
| 126kcal | |
| 2g | |
| 7g | |
| 4g | |
| 16g | |
| 14g | |
| 0.6g | |
| 22mg |
Lemon Curd
Silky lemon curd made with fresh lemon juice, eggs, and butter. A bright, tangy custard perfect for spreading or serving as a dessert.
What you’ll doYou will zest and juice three lemons, whisk eggs with sugar until pale, then combine with lemon and butter. Set the bowl over gently simmering water and stir constantly for about 10 minutes, scraping the sides, until the mixture thickens enough to coat a spoon. Transfer to a jar to cool.
Ingredients
- Lemon3 piece
- Egg3 piece
- Caster sugar150 g
- Unsalted butter75 g
- Water500 ml