Prep 10 mins
Cook 10 mins
This is delicious as a spread for toast or scones, to sandwich together a sponge cake or as the filling for powder puffs. It keeps for weeks if well sealed and refrigerated after opening.
- 4 egg yolks
- 2⁄3 cup caster sugar
- 60 g unsalted butter
- 2 teaspoons grated lemon zest
- 100 ml lemon juice
- 1 tablespoon cornflour
- Whisk egg yolks and sugar until well combined but not frothy.
- Tip into a heavy-based non-reactive saucepan and add butter,cornflour, zest and juice.
- Stirring constantly, bring to simmering point over a medium-high heat (about five minutes).
- As soon as bubbles appear, remove from heat, still stirring. Allow to cool.
- Transfer to sterilised jars and seal.
- Makes 2 cups.
I remembered seeing this in the Pick A Chef thread & was so excited to try it when I needed lemon curd for White Chocolate and Lemon Truffles. It was super easy. I've never made lemon curd before & it turned out delicous. My photos are not even comparable to Bonnie's so I'm not going to post over it. :) Thanks for sharing your wonderful recipe, Pumpkin!
Made for PAC Spring-09 I've wanted to try a lemon curd to use with scones I'm making for my Mom's upcoming visit (she LOVES lemon) and this is perfect. I did take Chef Dudo's advise and used a double boiler and made that slurry before hand to make sure there where no lumps. As I love really tart, I did reduce the sugar by a small amount and increased the lemon juice by the same amount. It turned out great, nice and tangy and very smooth and shiny. I've got it sitting in the fridge now and it'll be perfect with those scones.
Indeed easy to make and a wonderful taste, tangy and yet sweet. Very good. Made a slurry of the cornflower and a few teaspoons of the lemon juice before adding to the rest. Also I used my double boiler pan to cook the curd. It very quickly became thick and shiny. I'm very pleased I chose to make this. Thanks for posting. Made for PAC, Spring 2009.