Lemon Curd

Name: Lemon Curd
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Ingredients: Finely grated zest and juice of 4 large lemons; ½ cup (4oz/115g) sugar; 2 tablespoons cornflour; 1 whole egg and 3 yolks (, mixed (at room temperature)); 1/3 cup (6 tablespoons) (2 1/2oz/71g)) butter

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Prep Time: 15 minutes

Cook Time: 5 minutes

Total: 20 minutes

Servings: 2

Ingredients

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Finely grated zest and juice of 4 large lemons½ cup (4 ounces 115 grams) sugar2 tablespoons cornflour1 whole egg and 3 yolks (, mixed (at room temperature))1/3 cup (6 tablespoons) (2 1/2 ounces 71 grams)) butter

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Instructions

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Step 1

In a medium saucepan, add in the lemon juice, zest and sugar. Bring to a simmer.

Step 2

Mix a little hot lemon juice with the cornflour, whisk and add it back into the saucepan.Whisk well.

Step 3

Reduce heat to low. Add whole egg and remaining egg yolks and butter. Cook for 3 minutes or until thick.

Step 4

Pass through a sieve to take out zest and any cooked egg. Put into a clean bowl and cover surface with a butter paper (or rub with a little butter and cling film). Set aside to cool.

Step 5

Store in the fridge for 2 weeks.