By Devi Poojari
May 21, 2024
While the flavour of store-bought lemon curd can be almost synthetic at times, the creamy freshness of its homemade counterpart is unmatched. Thick, sweet and tangy – perfect to use as filling for tarts and pies, or combine with whipped cream for a fluffy pudding, tap to see the full recipe.
¼ cup freshly squeezed lemon juice 2 eggs 5-6 tablespoons sugar Zest of 1 lemon 6 tablespoons soft butter
Use your fingers to combine the sugar and lemon zest in a bowl while you whisk the lemon juice and eggs to a smooth mixture in another.
Transfer the egg and lemon juice mixture to a saucepan and cook over a low heat, stirring constantly until it begins to thicken.
Add the sugar and zest mixture to combine and continue to cook further for another 10 minutes.
Strain into a jar while still hot and add the softened butter in parts while whisking simultaneously.
As the mixture turns glossy and almost semi-solid, refrigerate it for an hour before using.