Anneka’s Lemon Curd
This lemon curd is made in the most unconventional (and wonderfully simple) way – by blending all the ingredients together first, then gently bringing the mixture to a simmer in a saucepan. No need for a double boiler (bain marie) or thermometer here, and yet it works beautifully every time. The result is a zingy, luscious curd with just the right balance of tang and richness. It’s incredibly versatile too – perfect for filling tart cases or layered cakes, spooning generously over pavlova or citrusy puddings, or simply dolloping alongside scones or folding through thick cream. This recipe also doubles easily if you want to make a bigger batch (and trust me, you will).
Ingredients 6
60 ml lemon juice, freshly squeezed, strained
75 g caster sugar
1 egg
1 egg yolk
50 g unsalted butter, cubed
Pinch salt
Your new home
for cooking
Turn your recipe chaos into a plan for the week.
Browse 1000+ inspiring creator recipes
Unlimited recipe import from social media, blogs and more
Generate shopping lists and meal plans in seconds with AI
Method 3
Combine the , , , , , and in a food processor or blender and process until almost smooth (the mixture will look curdled).
Transfer the mixture to a small saucepan and cook over low-medium heat, stirring frequently until the curd thickens and begins to simmer (the bubbles will be large and slow).
Immediately transfer the curd to a small heatproof bowl, cover with plastic wrap (see Notes), and place in the fridge to chill for at least 2 hours to cool and thicken before using.
BakeClub's tips
If making the curd ahead of time, you can transfer it straight into a clean airtight jar, seal with an airtight lid and place in the fridge. It will keep for up to 1 week.
