Lemon Curd Recipe

• Start by zesting and juicing the lemons, keeping the zest and juice separate and setting aside.
• In a medium to large saucepan, add the sugar and lemon zest. Rub them together using your fingertips, until the sugar is fragrant.
• Next, add in the cornflour and stir well.
• Then add the juice of the zested lemons, mixing well to combine.
• Now, add in the egg, egg yolk and salt, then whisk until fully combined and smooth. There should be no visible streaks of egg white or yolk. Set aside.
• In a large non-metallic bowl (glass works well), add the cold, cubed butter. Place a fine-mesh sieve over the bowl and set aside.
• Place the saucepan over medium-low heat and whisk the lemon mixture constantly until it thickens into a glossy, smooth curd. This should around 5-8 mins. Do not stop whisking or it will curdle.
• Once the lemon mixture has thickened, it should coat the back of a spoon evenly.

  Pour the lemon mixture through the sieve over the bowl with the butter. Strain out the zest, and remove. Then whisk until the butter is fully incorporated and the curd is silky.
• This step is optional: at this stage, you can add in a few drops of yellow food colouring to make the curd super vibrant!
• Cover the surface of the curd with cling film (plastic wrap) to prevent a skin from forming. Once at room temp, transfer to a glass jar and store in the fridge for up to two weeks.
• Serve with desserts, ice cream, pies, or even on toast—enjoy! ☺️🍋✨