Ingredients
80ml lemon juice (about 2 lemons)
5ml lemon zest
150ml caster sugar
4 egg yolks
100g butter, cubed
Pinch of salt
Method
1. In a small saucepan, combine lemon juice. lemon zest, caster sugar, egg yolks and salt.
2. Whisk until combined and smooth.
3. Heat over medium heat for 1 minute while whisking
4. Add the butter and whisk for 6 – 8 minutes until the curd thickens. Do not boil.
5. Remove from heat and strain through a sieve into a bowl.
6. Once cooled place the curd in a container and store in the fridge for 1 – 2 weeks.
7. Makes about 1 cup of lemon curd.