Simple Lemon Curd

This one is for my fellow lemon lovers out there. If you're anything like me, you'd make any dessert lemon flavoured if you could! This lemon curd is so quick and simple to make, using only 5 ingredients, you can have this ready to eat within 15 minutes. You don't even need to make this over a double boiler like most curds due to using whole eggs and not only egg yolks. If you're feeling cautious however, feel free to use a double boiler.

This recipe uses gelatine to help it set, which makes it perfect for using in no make lemon meringues or other desserts. Use it to fill cakes, cupcakes, macarons, or eat it by the spoon. However you wish to get your lemony fix, I promise this curd won't disappoint!

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Easy Lemon Curd

Prep Time -5mins

Yield - +-500g

Cooking time - +-10mins

Ingredients

• 100ml Lemon Juice

• 165g (3) Eggs

• 150g Castor Sugar

• 100g Butter

• 4g (2) Gelatine Leaves

Method

1. Hydrate the gelatine leaves in ice cold water, set aside

2. Whisk together eggs, sugar, lemon juice, and butter in a small pot over low heat.

3. Allow the butter to melt and cook until the mixture starts to thicken and turn transluscent. This should take around 7-10mins. Whisk continuously!

4. Remove from the heat and add the hydrated gelatine leaves, mix thoroughly.

5. Strain the curd to remove any pieces of unmelted gelatine on egg that may have curdled.

6. Contact cover and allow to come to room temperature.

7. Place into a piping bag and use as needed.

*Don't be tempted to turn up the heat as you can risk making overheating the curd and curdling your eggs.

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Notes

This recipe should work over direct heat, however, feel free to make it over a double boiler to be on the safe side.

If you like temperatures and sugar thermometers like me, the ideal temperature for this curd is between 77-82°C. This cooks the eggs just enough to kill harmful bacteria and makes it thick enough to hold its' shape.

Lemon juice

Fresh lemon juice is ideal for this recipe, however if you're in a pinch, bottled could also work.

This curd can easily be taken to another level by adding in some lemon zest for an extra lemony flavour, just bear this in mind when straining the curd as the zest might be removed.

*You can play around and use a different juice such as lime, grapefruit, or even passionfruit!

Sugar

Castor sugar should be used as it dissolves faster than granulated sugar. As we don't want to boil the curd, granulated sugar will simply take too long to dissolve, leaving you with a grainy curd.

Storage

Fridge - 10 days

Freezer - 3 Months