Lemon Curd 



Lemon Curd 



  • Preparation 10 min
  • Cooking 10 min
  • Cooling 1 h
  • Makes 310 ml (1 1/4 cups)
  • Vegetarian
  • Nut-free
  • Gluten-free

Categories

Ingredients

    • Grated zest of 1 lemon
    • Grated zest of 1 lime 

    • 1/2 cup (125 ml) mixed lemon and lime juice (about 1 to 2 lemons and 2 limes)
    • 2/3 cup (150 ml) sugar
    • 4 egg yolks
    • 1/2 cup (125 ml) unsalted butter, diced

Preparation

Note from Ricardo

Zest
There are essential oils present in the zest that gives the full lemon flavour to the curd. You will need a good 30 ml (2 tablespoons). Wash thoroughly before grating the zest and squeezing the citrus. To extract maximum juice, heat the fruit for 30 seconds in the microwave oven, and then roll them firmly on the counter before squeezing.

Step 1
Choose a stainless steel saucepan. Aluminum can react with the acidity of the juice and give a metallic taste to the curd.

Step 2

Straining the curd helps remove the egg chalazae and the citrus zest and pulp.

Change the flavour!

The curd can be prepared with the juice and zest of the citrus of your choice: lemon, lime, grapefruit, tangelo, blood orange ... or a mixture of citrus.

Personal Note