Description
A zingy curd that is perfect dolloped onto fresh scones or used to fill a cake or cupcakes.
Ingredients
¼ C (60 ml) lemon juice (about 1–2 lemons, we recommend using LemonGold™ seedless lemons)
⅓ C (80 ml) granulated white sugar
Yolks of 3 large free-range eggs
4 Tbsp (60 g) butter, chilled
Instructions
Whisk the sugar and egg yolks together thoroughly in a small bowl using a fork. Add this to a small saucepan and then add the lemon juice and whisk to combine.
Add in the butter one tablespoon at a time and cook over low heat; whisk continuously for about 8-10 minutes until the curd has thickened and is smooth and glossy.
Transfer the lemon curd to a bowl or sterilised jar and allow to cool. Once cooled to room temperature, seal with a lid (or plastic wrap) and then refrigerate.
