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I personally believe everyone should learn how to make lemon curd.  It is easy to make and delicious.  This is a win-win situation in my book.


You can use lemon curd as a filling in cakes, to flavour buttercream, to spread on scones, or to fill pastry shells.  The first time I'm using this recipe on How To Cake It (don't forget to subscribe!) is to inject some seriously sweet citrus flavour into my tropical Beach Cake. Sometimes I scoop it onto vanilla ice cream and top it off with crumbled shortbread cookies and fresh strawberries.  Let your imagination go wild, and your taste buds too.

 


Let's Make Lemon Curd! 

Ingredients & Tools You Will Need:

Chef’s Knife

Microplane or Fine Grater

Reamer

Sieve

Whisk

Wooden Spoon

10 egg yolks

2 eggs

1 cup sugar

¾ cup lemon juice (about 4 lemons)

lemon zest (from all 4 lemons)

¼ cup unsalted butter



I like to use a microplane to zest my lemons.  It takes off just the right amount of flavourful yellow skin and leaves the bitter white pith behind.

 

 


Before squeezing the juice out of your lemons, press down on them with the palm of your hand and roll them back and forth on the table.  This helps to soften the fruit making it easier to juice.  I like using a reamer, and straining the juice through a sieve to remove the tiny little seeds.

 

      


Begin making your lemon curd by placing a half filled pot of water on the stove to boil - creating a double boiler.  Whisk together your lemon zest and sugar in a large stainless steel bowl.  Now whisk in your egg yolks and whole eggs.  Finally, whisk in the lemon juice.

 

      

 

Place your bowl onto your pot over the simmering water.  You don’t want the bottom of your bowl to be touching the water, you want some space to create steam between the two.

Let your curd thicken over the heat, gently whisking from time to time.  Cook for 20-25 minutes or until the curd is thick.  

Remove the bowl from the heat and add your butter.  Let the butter melt and the stir it into the lemon curd with a wooden spoon.  

 


Let your curd cool at room temperature.  Give it a good stir and then place a layer of plastic wrap right onto the surface of the curd.  Store lemon curd in the fridge.