Lemon Curd Recipe Egg Yolks Uk

Sit the bowl over a saucepan of gently simmering water making sure the water is not touching the bottom of the bowl.

Lemon curd recipe egg yolks uk. Leave to cool then divide between sterilised jars. 5 egg yolks try and remove as much of the white as possible if you have some egg white attached strain the yolks through a fine sieve to get rid of the white 3 4 cup sugar plus extra to taste if needed. Cook until thickened whisking all the time to prevent lumps.

Stirring constantly bring to simmering point over a medium high heat about five minutes. Heat very gently for just 1 more minute then remove from the heat. It will also yield a much yellower curd as opposed to recipes using whole eggs only.

The more egg yolks you use the richer and creamier and somewhat heavier the curd will be. Step 1 whisk the egg yolks and sugar in a heavy bottomed saucepan. 125g 4ozs butter cut into cubes.

Place the butter sugar lemon juice zest and salt in a heavy bottomed medium sized saucepan. Instead of 3 whole eggs you can use 2 whole eggs plus 2 egg yolks 1 whole egg plus 4 egg yolks or just 5 6 egg yolks. Squeeze the lemon juice into the cornflour paste then pour the mixture into the pan and whisk together.

As the butter melts whisk until the mixture is completely smooth. Set pan over medium low and let the butter melt about 3 to 5 minutes depending on how cold your butter is. Put the lemon zest and juice sugar and butter into a heatproof bowl.

Add the yolks and whisk again until smooth. Cube and stir in the butter then the egg yolks one at a time. Tip into a heavy based non reactive saucepan and add butter zest and juice.