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Lemon curd

by Sally Abé
Lemon curd recipe

Lemon curd

PT20M

Why not try?

Ingredients

Metric

Imperial

1
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. In a separate bowl, whisk together the sugar and egg yolks then stir in the cornflour mixture
3
Pour this into the boiling lemon juice, whisking continuously until the mixture is smooth and has thickened
4
Remove the pan from the heat and beat in the butter a little at a time until smooth and glossy
5
Transfer to a clean jar and leave to cool. The curd will keep for a week in the fridge
 

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Lemon curd

 
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