Lemon Curd

Lemon Curd

  • Preparation 15 min
  • Cooking 10 min
  • Chilling 2 h
  • Makes 1 ½ cups (375 ml)
Featured in RICARDO Magazine (SPRING 2015)
See

Categories

Ingredients

    • ¾ cup (160 g) sugar
    • 2 tbsp (18 g) cornstarch
    • Zest of 2 lemons
    • 2 eggs
    • 2 egg yolks
    • ½ cup (125 ml) water
    • ½ cup (125 ml) lemon juice
    • ¼ cup (57 g) unsalted butter, diced

Preparation

Note from Ricardo

This basic lemon curd is perfect in layer cakes, as an ice cream topping or a tart filling.

Personal Note