Lemon Curd Recipe Whole Eggs

Cook whisking constantly until butter has melted mixture is thick enough to coat the back of a spoon and small bubbles form around the edge of pan about 5 minutes do not boil.

Lemon curd recipe whole eggs. A combination of whole eggs plus yolks can also be used. Using only yolks makes a denser eggier curd. And there s no worry about having to find a way to use 8 egg whites within a day or two so they don t go to waste.

After that store it in a sterilised jar in the fridge for up to 1 week. Easy lemon curd with whole eggs step by step instructions easy lemon curd with whole eggs ingredients wash 2 medium large lemons well and zest them. It can be eaten immediately after being made while still warm although it will be slightly runnier at this stage.

To thicken the lemon curd add another 2 egg yolks plus 1 whole egg as well as the eggs that are included in the recipe itself. In a medium saucepan off heat whisk together sugar zest and egg yolks. There are times when i just don t want to make a pavlova or angel food cake.

Place the bowl over a saucepan of simmering water bain marie. I used to make my curd with 8 egg yolks then at some point i decided to just try it with whole eggs. The zest contains oils that contribute a very concentrated lemon flavor.

Cook over medium low heat until thick enough to hold marks from whisk and first bubble appears on surface about 6 minutes. Instead of 3 whole eggs you can use 2 whole eggs plus 2 egg yolks or 1 whole egg plus 4 egg yolks. All i want is a couple of scones with a spoonful of lemon curd.

How to make lemon curd thick. Our eggless lemon curd is a very easy recipe to put together and takes only 15 minutes to make. It is best to use fresh lemons and squeeze them.