This lemon curd is a light and refreshing preserve for toast, scones or desserts. It is best made with fresh lemons straight off the tree if you can get them! I hope you try it as it is super simple to make and absolutely delicious!

Supplies

Ingredients

- 2 large eggs (room temperature)

- 3 large egg yolks (room temperature)

- ½ cup of 112.5g unsalted butter (room temperature)

- 1 cup caster sugar

- Juice and zest of 4 small-medium lemons

- Pinch of salt

Equipment

Mixing bowl
Wooden spoon or whisk
Saucepan
Knife
Fine greater
Mixing spoons
Storage jar or container
*optional sieve

Step 1: Cream the Butter and Sugar

First, take the room temperature butter and place it into a mixing bowl and cream or smooth out the butter in the bowl with a wooden spoon. Then add the caster sugar and cream them together until it has a sugar scrub consistency.

Then add one whole egg and mix it into the butter mixture, once fully incorporated add the second egg and mix in until it is light and fluffy. Then mix in the three egg yolks until it is combined.

Step 2: Prepare the Lemons

To prepare your lemons make sure they are room temperature and roll them on your kitchen bench to help loosen the juice inside. Then wash the lemons and then with a fine grater zest the 4 lemons into the butter mixture.

** it is important to get the yellow part of the zest only, if you grate too much of the rind you will get the bitter white part of the rind.

Then cut the lemons in half and juice the lemons, ensure you do this in a separate bowl before adding to the butter mixture to capture any lemon seeds. This should yield about 3/4cup of juice.

Then pour the juice into the butter mixture and add a pinch of salt to balance out the sweetness.

Step 3: Cook the Curd

Then add this mixture to a saucepan and place on medium heat and stir continually with a wooden spoon until it thickens, it might take about 5 minutes. Don’t worry if the mixture looks like it is separating just continue to stir, it will come together eventually.

To check that it is thick enough take out the wooden spoon and carefully draw a line on the back of the spoon with your finger. If the mixture stays separated it is ready.

Step 4: Store the Curd

This step is optional but you can sieve the lemon curd if you do not want the zest in your curd and want it smoother. I like it with the zest as it gives an even better flavour.

Then place the lemon curd into a sterilised jar or container and allow it to cool. You can serve it warm or cold after being in the fridge.