Luscious Lemon Curd
I love lemon. Actually I love all things sour and tart but I love the balance with a little sweetness even more. For me a curd should be all about the flavour of the actual fruit that’s in it! This curd has a little bit of sweet but the lemon is the hero! Enjoy, xx E
  1. Separate 4 eggs setting aside egg yolks in a bowl.
  2. Into a medium sized pot zest 2 of the lemons then add juice of all three lemons.
  3. Add 3T cornflour and whisk to remove lumps.
  4. Next add ½ cup of the sugar to the lemon juice and cornflour mixture – the other ½ cup of sugar is for the egg yolks!
  5. Place saucepan on medium/high heating until the sugar dissolves and the mixture warm and syrupy.
  6. Meanwhile, whisk your egg yolks with the other ½ cup of sugar until incorporated.
  7. When lemon syrup is ready, slowly add a small amount into the egg yolks while whisking quickly to temper the eggs. Keep adding liquid in a steady stream until it is all completely mixed through the eggs.
  8. Return the whole mixture back into the saucepan onto a low heat whisking until it reaches a thick consistency and it the curd coats the back of a wooden spoon.
  9. Take off the heat and slowly incorporate cold butter.
  10. When the butter is completely combined transfer into a small bowl. Place plastic wrap on the curd to avoid a skin forming. Wait for it to cool then pop it in the fridge!
  11. Enjoy cold with your favourite dessert, scones, muffins, cupcakes or even toast!
Recipe Notes

[recipe][recipe]If you’d like to learn the secrets on how to make this into a restaurant quality dessert, book a personal one-to-one masterclass or book a private cooking party for your family and/or foodie friends! Get in touch for more information.

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