Whenever I have an abundance of lemons, I love to make this silky sweet treat. Lemon Curd has so many uses; it is a great addition to desserts such as cheesecake or pavlova, it can be added to muffins, served with scones and whipped cream, used as a pancake topper or crepe filling, added to overnight oats and smoothies or swirled through Greek yoghurt and put in the freezer to make a beautiful creamy frozen dessert.
You will need:
2 large free range eggs + 2 free range egg yolks
Zest and juice from 2-3 lemons
80gm chilled butter
165gm caster sugar
Cube the butter and place in the fridge to chill.
Zest the lemons using a zester or fine grater. Be sure to zest the outer yellow skin only, if you include the white pith underneath this will give a bitter taste.
Juice the zested lemons, I do this over a sieve into a bowl, which makes it easy to remove the pips.
Put the eggs, egg yolks and caster sugar into a small to medium sized pot and whisk until well combined and smooth.
Place the pot over a low-medium heat and add the chilled butter cubes, lemon juice and lemon zest.
Whisk the mixture continuously until the lemon curd thickens. This will take 10-15 minutes so be patient; do not stop whisking.
Once the mixture has thickened, remove from the heat and push through a sieve with the back of a spoon. Transfer the lemon curd to a clean, sterilised jar. Allow to cool to room temperature before storing.
This delicious lemon curd will keep in the fridge for around 2 weeks or can be frozen in an air-tight container for up to a year. When using frozen lemon curd, allow to thaw in the fridge or on the bench.