LEMON CURD 🍋

LEMON CURD 🍋 This is the zingy-est, brightest curd lemon curd I have ever tasted! Its guaranteed to brighten any day and is the perfect way to use up any lemons you have laying around. It's perfect in a lemon tart, putting is jars and gifting it to people you love, or eating by the spoonful! INGREDIENTS - 250g unsalted butter, room temperature, cubed - 6 eggs, 6 egg yolks, room temperature - 470g sugar - 1 tbls vanilla bean paste - Zest and juice of 7-8 lemons (producing about 320ml of lemon juice) METHOD 1. Crack 6 eggs into a large jug. Seperate the remaining 6 eggs and add the yolks to the jug. Add the vanilla bean paste and whisk to combine. (Reserve the egg whites for some meringue, or freeze for up to 2 months) 2. Zest and juice your lemons. I used 7 lemons in this video, and they produced about 320ml of juice. 3. Place the lemon zest, lemon juice, sugar and butter in a large saucepan. On the stove, turn the heat to medium/low and stir until the butter is melted and the sugar dissolved. 4. Add the whisked eggs to the saucepan and whisk over a medium/low heat until the mixture thickens, and coats the back of a spoon - about 10-15 minutes. Be sure to keep whisking so the egg doesn't scramble. Don't be tempted to turn the heat too high or boil the curd - the key to a good curd is cooking it low and slow. I like to alternate between a whisk and a spatula to ensure I scrape the corners of the pot the whisk can't get into. 5. Once the curd is at the desired thickness, remove from the heat and pour into a sieve over a large bowl. Use your whisk to push the curd through the sieve, leaving any zest and cooked egg caught in the sieve. 6. Cover the surface of the curd with plastic wrap and chill in the fridge overnight (or for at least 4 hours) to fully chill and set. Enjoy!

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Step 1

Crack 6 eggs into a large jug. Seperate the remaining 6 eggs and add the yolks to the jug. Add the vanilla bean paste and whisk to combine. (Reserve the egg whites for some meringue, or freeze for up to 2 months)

Step 2

2. Zest and juice your lemons. I used 7 lemons in this video, and they produced about 320ml of juice.

Step 3

3. Place the lemon zest, lemon juice, sugar and butter in a large saucepan. On the stove, turn the heat to medium/low and stir until the butter is melted and the sugar dissolved.

Step 4

4. Add the whisked eggs to the saucepan and whisk over a medium/low heat until the mixture thickens, and coats the back of a spoon - about 10-15 minutes. Be sure to keep whisking so the egg doesn't scramble. Don't be tempted to turn the heat too high or boil the curd - the key to a good curd is cooking it low and slow. I like to alternate between a whisk and a spatula to ensure I scrape the corners of the pot the whisk can't get into.

Step 5

5. Once the curd is at the desired thickness, remove from the heat and pour into a sieve over a large bowl. Use your whisk to push the curd through the sieve, leaving any zest and cooked egg caught in the sieve.

Step 6

6. Cover the surface of the curd with plastic wrap and chill in the fridge overnight (or for at least 4 hours) to fully chill and set. Enjoy!