Lemon curd is just delicious. It is great for decorating cakes, dolloping on pancakes or simply layering on your vogels toast. Alternatively make a massive batch and give away as gifts for all your friends and family. This recipe is super easy and will keep in the fridge for a couple of weeks.
- 125g unsalted butter
- 1 cup caster sugar
- juice and zest of 4 lemons
- 3 large eggs
Place all ingredients except eggs in a metal bowl. Place bowl over a saucepan of simmering water and stir until sugar has dissolved completely. You can check this by rubbing a small amount of cooled mixture between your fingers. It is not ready if the consistency is still granulated.
Remove from heat. In a separate large metal bowl, beat eggs with an electric mixer. Add butter and sugar mixture to eggs and beat until combined.
Pour mixture through a strainer to remove zest. Place mixture back over simmering water and cook slowly until thick enough to coat a spoon. Let it cool before adding to cakes. Refrigerate up to a 2 weeks.
Makes 2 cups.
Adapted from Kim Evan’s Treats from Little & Friday.