Recipe For Lemon Curd Joy Of Baking

In a 2 quart saucepan combine lemon juice lemon zest sugar eggs and butter.

Recipe for lemon curd joy of baking. Lemon curd is a thick spread made of lemon sugar butter and eggs. In a stainless steel bowl whisk together the eggs sugar and lemon juice. Sit the bowl over a saucepan of gently simmering water making sure the water is not touching the bottom of the bowl.

Combine all ingredients in a large saucepan. Tangy homemade lemon curd is so easy to make and miles better than the jarred versions. Place over a saucepan of simmering water and cook stirring constantly to prevent it from curdling until the mixture becomes thick like sour cream and coats the back of a wooden spoon 165 degrees f 74 degrees c.

In a separate bowl whisk together the sugar and egg yolks then stir in the cornflour mixture. In a stainless steel bowl placed over a saucepan of simmering water whisk together the eggs sugar and lemon juice until blended. This simple lemon curd recipe uses your normal suspects and produces a tangy not overly sweet curd.

130 ml freshly squeezed lemon juice from organic lemons 8 large organic egg yolks 85 gram unsalted butter cut into 1 inch pieces. Boil and stir for 2 minutes. Cook over medium low heat until thick enough to hold marks from whisk and first bubble appears on surface about 6 minutes.

Put the lemon zest and juice sugar and butter into a heatproof bowl. Try our recipes for homemade lemon curd it s quick and easy to make and so much more mouthwatering than the shop bought variety. Place the lemon zest and juice in a pan over a medium heat and bring to the boil 2 meanwhile mix the cornflour into the water to form a smooth paste.