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Lemon Curd

Prep Time10 minutes
Cook Time15 minutes

Ingredients

  • 3 lemons or 4 limes, or 1 medium sized pink grapefruit, or 2 oranges
  • 200 g sugar
  • 3 eggs
  • 1 pinch salt
  • 100 g unsalted butter soft, cut into small cubes

Instructions

  • Zest the lemons (or other citrus fruits). Then juice them to create approximately 130ml. Add the juice, zest, sugar, eggs and salt into a medium sized pot. Mix with a whisker. Add the butter and place on low heat. Keep stirring continuously until the butter has melted.
  • Increase the heat a bit, but don't rush it. Keep whisking. The mixture should thicken after a while. It should never reach a boil. When it gells, typically around 74-76 Celcius, the curd should now stick to the back of a spoon, the curd is ready.
  • Sieve the curd, using a spoon to rub it throug. Put the curd in sterilized glass jars.

Notes

This makes around 500ml of curd. You can keep the curd for approximately 3 weeks, if you keep it closed and refrigerated. After opening the curd should be kept refrigerated and will be good for a couple of days only.