How to Make Homemade Lemon Curd

Homemade Lemon Curd, liquid gold which I could eat by the litre 🍋 I think you’ll be pleasantly surprised how easy it is to make your own lemon curd (with a bit of an arm workout). When it’s time to use up those extra egg yolks, this is what you’ll want to make, especially if a pavlova is on the agenda. I like to fold mine through chantilly cream then layer it within the cave of the pavlova (recipe reel coming soon). For now, lemon curd recipe below: Ingredients  144g egg yolks, from approximately 8 eggs 268g granulated sugar 12g lemon zest, or 2 tbsp 160ml lemon juice 1/4 tsp salt 172g unsalted butter, cut into 8 pieces, at room temperature Method  ✨Fill a medium saucepan with 4-5cm of water. Place over high heat. Once the water begins to boil, reduce to low heat to keep the water at a simmer. ✨Place egg yolks, lemon juice, lemon zest, sugar and salt into a large heatproof bowl, which will not touch the water. Using a whisk, whisk until completely combined, then continually whisk for 15 minutes, or until the mixture becomes thick and resembles the texture of hollandaise sauce. ✨Remove from heat. Whisk in the butter, one piece at a time. The butter will melt from the heat of the curd as you whisk. Pour curd into sterilised jars or a bowl and place a piece of cling wrap directly on top of the surface. Cool to room temperature, then remove the cling wrap, screw on lids and place in the fridge for 2 hours, or up to 10 days.  Makes two medium sized jars or about 3 cups of lemon curd, with a few spoonfuls leftover to be eaten immediately - just because you can 💛 #lemoncurd #lemoncurdrecipe #lemon #desserts #lemonmeringue #recipeshare

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