Use this delicious concoction to top off our lemon cheesecake or spread it between layers of our lemon cake. The trick to a thick smooth lemon curd is to whisk it constantly, instead of stirring it. It never fails.
Makes 1 cup
You will need:
- 125 ml (½ cup) strained fresh lemon juice
(from 2-3 lemons)
- 217 gr (½ cup) superfine granulated sugar
- 2 large eggs
- 30 gr (2 TBS) unsalted butter, cut into pieces
- First, set a large fine strainer over a bowl – you’ll need it very quickly when the curd is done.
- In a non-reactive saucepan with a heavy bottom (I like to use my Le Creuset), combine the lemon juice, sugar, and eggs and whisk until most of the sugar has dissolved.
- Place the saucepan over medium heat and whisk until the curd is thickened and steaming – DO NOT LET IT BOIL OR IT WILL TURN INTO SCRAMBLED EGGS! This should take anywhere from 3 to 7 minutes.
- Remove the pan from the heat and whisk in the butter until it has melted.
- Pour the curd through the strainer and into the bowl, pressing it with the back of a spoon or rubber spatula, to get ride of any bits of cooked egg. Set aside to cool and thicken.
- Your lemon curd is now ready to use. If you’re topping a cake or cheesecake, then use it while it’s still a bit warm, because it’s easier to spread. (If it has cooled off and thickened, I find that giving it a good whisk also loosens it up again.) Otherwise, pour it into a jar while it’s still warm and allow to cool completely before topping it with a lid and storing it in the refrigerator.