Classic Lemon Curd
4.3
(10)
By constantly stirring the mixture, you'll end up with luscious, velvety smooth curd. Store lemon curd in an airtight container or jar in the refrigerator for up to 1 week.
Recipe information
Yield
Makes 1 1/2 cups
Ingredients
Preparation
Step 1
Place the eggs, egg yolks, sugar, lemon rind and lemon juice in a medium bowl and whisk to combine.
Step 2
Transfer the mixture to a large saucepan over medium heat and cook, stirring, for 2 minutes or until the sugar has dissolved.
Step 3
Reduce the heat to low and add the butter, 3 pieces at a time, stirring continuously until melted.
Step 4
Cook, stirring constantly, for a further 4–6 minutes or until the curd has thickened and coats the back of a spoon.
Step 5
Immediately strain into a heatproof bowl, discarding any solids. Allow to cool slightly and cover with plastic wrap. Refrigerate for 1 hour or until chilled.
Recipe notes
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