This is definitely an Eggs-perience to repeat! I love lemon curd, but it is not easy to get it in Singapore, so we’ve just been doing without. But Younger Daughter wanted to use it in one of her cupcakes, so I found this wonderful recipe from The Food Charlatan.
This is our adaptation:
- zest from 4 lemons (approx 1 Tbsp)
- 3/4 cup fresh lemon juice (3-4 large lemons)
- 3/4 cup sugar (165g) sugar
- 1/4 tsp salt
- 3 large eggs plus 4 large egg yolks
- 57g of butter from the fridge, chopped into small pieces
- In a small saucepan, stir together lemon zest, lemon juice, sugar, and salt. Cook over medium heat for about 5 minutes, or until the sugar and salt have dissolved.
- In a medium bowl beat together 3 eggs and 4 egg yolks. Whisk it very well.
- When the liquid on the stove is ready, slowly pour some of it into the bowl with the eggs, whisking constantly.
- Return the pot to the stove, with the heat on medium. Pour the contents of the bowl into the pot, all the while stirring. If you don’t stir you may curdle your eggs.
- Continue to whisk over medium heat for about 5 minutes, or until the mixture has thickened. When you drag your whisk over the top of the mixture, it should leave marks.
- Pour the curd through a mesh strainer into a new bowl.
- Stir the chopped butter into the lemon curd until it’s completely melted.
- Press a square of plastic wrap directly on top of the lemon curd. If you just cover the bowl, you will get a film on your curd.
- Refrigerate until cold, about 2-4 hours. It will thicken up as it cools.
- Transfer to an airtight container. Keeps for 1-2 weeks.