Lemon curd

Lemon curd

By
From
A la Grecque
Makes
1 litre
Photographer
Mark Roper

We all love lemon curd on toast for breakfast, but it is also invaluable in the dessert world. It can be added to a basic vanilla ice cream, mix and churned to make a delicious lemon ice cream; served on top of ice cream, yoghurt or hotcakes; combined with passionfruit for layering in a sponge cake or between sablé biscuits; or served alongside baked quinces or rhubarb.

Ingredients

Quantity Ingredient
6 eggs
450g caster sugar
6 lemons, juiced, plus finely grated zest from 4 lemons
125g unsalted butter, chopped

Method

  1. Half-fill a large saucepan with water and bring to the boil. Whisk the eggs with the sugar, lemon juice and zest in a bowl until pale and creamy. (A stainless steel bowl is best, as it is a good conductor of heat.) Sit the bowl on top of the saucepan of boiling water, making sure the water doesn’t touch the bowl. Add the pieces of butter and cook, stirring with a wooden spoon. If you don’t stir continuously at first, you may find flecks of cooked egg whites appear in the curd. However once the mixture begins to thicken and the egg is cooked, you can stir less frequently until it reaches the desired consistency.
  2. Remove from the heat and allow to cool. Transfer to sterilised jars and seal. Store in the fridge for up to 2 weeks.
Tags:
Greek
Greece
European
Mediterranean
SBS
Grecque
Grecque
Pam
Talimanidis
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