Lemon Curd

Lemon Curd

A delicious sharp tangy lemon curd. Use as a filling for tarts, serve it with ice cream, spread it on pancakes or toast - it's so versatile.

Author:

Angela Palermo

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Ingredients

Method

1. Have ready nearby a strainer suspended over a medium bowl that contains the lemon zest (TIP: You can have this medium bowl sit inside a larger bowl containing ice – this will help your lemon curd cool quicker once its cooked and prevent it from curdling!).
2. Whisk egg yolks and sugar until well combined and pale in colour but not frothy.
3. Tip into a heavy-based non-reactive saucepan and stir in the lemon juice, butter and salt. Cook over medium-low heat, stirring constantly (be sure to scrape the sides of the pan), until the mixture is thickened; it should thickly coat a wooden spoon but still be liquid enough to pour. The mixture will change from translucent to opaque and begin to take on a yellow colour on the back of the spoon; it must not be allowed to boil, or it will curdle. Whenever steam appears, remove the pan briefly from the heat, stirring constantly to keep the mixture from boiling.
4. When the mixture has thickened, pour it at once into the strainer suspended over medium bowl.
5. Press with the back of a spoon until only the coarse residue remains. Discard the residue and gently stir in the lemon zest and allow it to cool slightly.