Classic Lemon Curd

From the kitchen of Carly

Bright, silky lemon curd that coats a spoon with luxurious richness. Eggs and butter transform tart lemon juice into something pure comfort, spreadable gold for toast, pastries, or straight from the jar at midnight.

Prep
n/a
Cook
n/a
Total
n/a
Servings
4
Difficulty
medium

Ingredients

4 servings

  • 12 eggs
  • 12 egg yolks
  • 11 cup (220g) caster (superfine) sugar
  • 11 tablespoon finely grated lemon rind
  • 11/2 cup (125ml) lemon juice
  • 11 1/3 sticks (150g / 2/3 cup) cold unsalted butter
  • 1chopped into 3/4-inch cubes

Instructions

  1. Place the eggs, egg yolks, sugar, lemon rind and lemon juice in a medium bowl and whisk to combine.

  2. Transfer the mixture to a large saucepan over medium heat and cook, stirring, for 2 minutes or until the sugar has dissolved.

  3. Reduce the heat to low and add the butter, 3 pieces at a time, stirring continuously until melted.

  4. Cook, stirring constantly, for a further 4, 6 minutes or until the curd has thickened and coats the back of a spoon.

  5. Immediately strain into a heatproof bowl, discarding any solids. Allow to cool slightly and cover with plastic wrap. Refrigerate for 1 hour or until chilled.