MAKES APPROX. 400ML | GLUTEN FREE | 10 MINS PREP | 20 MINS COOKING
Oh lemon curd, how I love thee! In my eyes, this is one of life’s most delicious creations. I’ve tried and tested so many methods, I’ve read recipe after recipe, I’ve tweaked and I’ve tampered. So now my friends, I believe this is my secrete recipe to making the perfect curd. I’ve eliminated the fuss to make it as straightforward as possible. Divide or multiply the recipe to suit whatever it is you’re cooking. If you need suggestions on how or where to apply this silky, golden mixture of the gods - why not try slathering spoonfuls on pikelets, scones, croissants, filling tart cases, topping pavlovas or folded through whipped cream. It also makes really good friends with all the berries.
2 free-range eggs
2 free-range egg yolks
2 tsp cornflour
3/4 cup caster sugar
2 lemons, juice and zest
50g butter, cubed
Whisk together eggs, egg yolks, corn flour and sugar in a medium saucepan. Add lemon juice and zest. Place saucepan over medium heat and continue to whisk until mixture has thickened. Remove from heat and pass curd through a fine sieve to remove any lumps. Add butter and stir until smooth. Pour into a sterilised jar. Store in the refrigerator until ready to use.