LEMON CURD RECIPE

 

INGREDIENTS:

4 organic free range yolks

100g castor sugar

Zest of 2 lemons

125ml lemon juice

180g cold diced unsalted butter

METHOD

Whisk together egg yolks, sugar, lemon juice and zest in a saucepan.

Place on medium heat stirring constantly until the mixture is thick enough to coat the back of a wooden spoon.

Slowly add the butter and stir until smooth.

Transfer to heatproof bowl and lay a sheet of plastic wrap directly on the surface to aviod a skin forming.

Cool for at least one hour.

Store in an airtight container in the fridge.




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