Sure, you can find various brands of lemon curd off the shelves. But I’m sure, it won’t taste as good as homemade lemon curd!
I’ve only ever eaten lemon curds in restaurants, usually part of cream tea or in the form of lemon tarts. I never imagined how easy this stuff is to create in my kitchen, on my very first attempt!
There are just so many recipes you can find online for lemon curd, all slightly different. With personal experience in the kitchen (which I must say, is not significant like professionals, but at least I’m not totally clueless), I picked the ingredients from one combined with the method from another, to achieve a version I thought would work best. To get it as French as can be, I used French butter from President. It was good.
Hungry Bird’s Lemon Curd
Makes a 400g jar
- 50g unsalted butter
- 110g caster sugar
- Juice of 2 large lemons (around 120ml)
- 2 large eggs
- 1 large egg yolk
- Zest of 1 lemon
- Cut cold butter into cubes and return it to the refrigerator to set aside for later.
- Squeeze lemons to obtain around 110 – 120ml of juice, and strain out pulp and seeds.
- In a heatproof bowl, add eggs, egg yolk, sugar and lemon juice. Beat it together with a whisk.
- Over a pot of boiling water, heat the mixture while lightly whisking (to ensure even heating), for around 8 to 10 minutes until mixture thickens. Remove from heat when it reaches 75 deg C.
- Strain lemon curd through a sieve into a clean bowl.
- To the sieved lemon curd, add in cubed butter and whisk until all butter as melted and lemon curd is homogeneous. Mix in lemon zest.
- Pour lemon curd into jar and keep chilled in refrigerator. It will thicken up as it cools.
This stuff is so good and goes perfect with my homemade British scones! Check out the recipe here.
P.S. I absolutely love how it fills up this jar precisely! It was out of expectation and it totally made my day. Have a great weekend all!