Make a perfectly smooth, creamy, decadent-yet-refreshing lemon curd — and then use it in some amazing dessert recipes.
Of course, you can just eat it all on its own too.
Author:The Peasant's Daughter
Total Time:30 minutes
Yield:1 Large (1lb) Jar 1x
4 unwaxed lemons, zest and juice
1 & 1/2 cups unrefined caster sugar
7 tablespoons unsalted butter, cut into cubes
2 whole egg, plus 5 free-range egg yolks
Pinch of sea salt
Zest 3 of your lemons, and juice all 4 into a bowl with your sugar and salt.
Whisk the eggs into the sugar mixture, a little at a time, until fully incorporated.
Get a heavy-based pan going over low heat with your butter, sugar-lemon-egg mixture, and stir continuously with a silicone whisk or wooden spoon until the mixture is incorporated and melted. This will take 8-10 minutes upon which time the mixture will be thick and custard-like.
Get an electric hand mixer, immersion blender, or blender, and after allowing the mixture to cool for five minutes, start the blending/whisking on the lowest speed for 60 seconds until perfectly smooth. (Alternatively, you can just keep beating the mixture with your spoon).