Lemon Curd
Lemon curd is something you should never buy in a jar. I’ll bend this rule if you buy it from a school fete or hospital fundraiser where a home cook has whisked their forearm away in the name of charity. Otherwise, nothing compares to a bag of lemons, some butter, sugar, plenty of eggs and a little bit of your time.
Lemon curd can form a multitude of desserts; it can be slathered across a chicken. It can be served at breakfast as well as the celebratory end to a great meal. A good Lemon curd is everything.
Makes 2 cups (500 ml/ 17 fl oz).
Ingredients 6
170 g caster sugar
80 g unsalted butter, chilled
2 lemon, zested and juiced
1⁄2 tbsp vanilla bean paste
2 free-range eggs, organic
2 egg yolks
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Method 3
Whisk the , , , and in a saucepan over medium–low heat.
Once incorporated, turn the heat to low and whisk in the whole and . Whisk continually until thickened and the curd coats the back of a spoon.
Strain through a sieve and store in a jar until ready to use. Any leftovers will last up to 3 weeks in the fridge.
Katrina Meynink's tips
Makes 2 cups (500 ml/ 17 fl oz).
Lasts up to 3 weeks in the fridge.
