With only 4 ingredients and in less than 15 minutes you can create this smooth, sweet and tangy lemon curd which beats any shop bought version. Perfect for using as a filling for sponge cakes, cupcakes, lemon meringue pie, swirled through ice cream or simply spreading on toast or scones.
This recipe is also available as a step-by-step video cookalong, showing you everything from making the lemon curd to storing it on Supper Club's membership platform.
Time to make : 15 minutes
Serves : makes 1 x 450g jar
Ingredients
150ml fresh lemon juice*
220g caster sugar
3 eggs
2 egg yolks
150g butter, chilled
Method
Juice the lemons and set the juice to one side, don't worry if any lemon chunks or flesh get mixed in there, we'll be sieving the mixture later before cooling so it's nice and smooth.
In a large mixing bowl, add the sugar, whole eggs and egg yolks and whisk together using a balloon whisk until combined. Pour this into a large saucepan and put on a medium heat, stirring frequently for 1 - 2 minutes until the sugar has dissolved.
Reduce the heat to low and add in the chilled butter. Continue to cook over a low heat for 6 - 7 minutes until the lemon curd has thickened in consistency and coats the back of a spoon.
Place a fine mesh sieve over a large mixing bowl and whilst the lemon curd is still warm, pour it into the sieve and use the back of a tablespoon to help push the curd through. You should be left with a creamy and smooth consistency.
Cover with cling film and chill in the fridge for at least 1 hour.
Nutritional information:
(for 1 tbsp)
40 cals
2g fat, 5g carbs, 1g protein
Good to know:
If you want your lemon curd to have zest in, zest 2 - 3 lemons before juicing them and save the zest to one side. Add it in after straining the lemon curd (step 4).
Store in the fridge for up to 2 weeks.
Lemon curd freezes amazingly (for up to 6 months) without changing consistency. Defrost overnight in the fridge before using.