This is one of the easiest recipes I’ve come across, it only takes minutes to make, absolutely delicious.
This lemon curd keeps in the refrigerator, covered, for 2 weeks.
Spread it as a filling on macaroons, spread on a pavlova, dollop through vanilla ice cream, spread onto crepes, there are so many ways to use lemon curd.
2 whole eggs
2 egg yolks
¾ cup (165g) caster sugar
1/3 cup (80g) chilled unsalted butter, cut into small cubes
Zest and juice of 2 lemons
Place the whole eggs, yolks and sugar in a small to medium sized saucepan, whisk until smooth.
Add butter, juice and zest, place pan over a low heat. Whisk continuously until thickened.
Strain through a sieve into a hot sterilized jar.
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