Very Lemony Lemon Curd
Photography Aaron McLean.
Most purchased lemons come with a thin coating of edible wax to prolong their shelf life. It’s important to wash and dry them first and don’t forget to zest the lemons before juicing. Adding the zest from all the lemons really boosts the ‘lemony’ factor in the curd.
INGREDIENTS
100 grams butter, very soft but not melted
1 cup caster sugar
2 eggs
2 egg yolks
2/3 cup lemon juice – about 4 lemons
finely grated zest 4 lemons
METHOD
Beat the butter and sugar until well combined, but don’t cream until light and fluffy.
Whisk the eggs and egg yolks together then slowly beat them into the butter mixture. Beat in the lemon juice. The mixture will look curdled but will smooth out as it cooks.
Tip into a medium heavy-based saucepan and cook over a low heat, stirring constantly until it thickens, about 6-8 minutes. Never let the curd boil otherwise it will curdle and look like scrambled eggs.
Remove from the heat and stir in the lemon zest. Pour into sterile jars and cool. The curd will continue to thicken as it cools. To prevent a skin forming, press a piece of plastic wrap onto the surface until cool. Cover tightly and refrigerate for up to 2 weeks or keep for 2 months in the freezer. Makes 2 cups
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.