I have tried every which way to make lemon curd and after several attempts and different methods from tempering the eggs to more eggs, less eggs, you name it I’ve tried it, I can hand on heart tell you, there’s nothing to beat this recipe.
Just to be sure, I tried it on every type of citrus this winter, and after countless batches for friends and family I can assure you this recipe will not let you down.

This method uses a double boiler which I recommend.
I have not tried it in the microwave, although I think I probably will because the stirring on the stove is a little laborious. Other than that it is EASY EASY EASY ! Lemon curd that is guaranteed to be smooooooooth and luscious.⠀

Prep Time; 15 minutes

Cooking Time: 20 minutes 

Makes 1 jar

Ingredients

85g butter

1 cup sugar ( 225g) 

2 whole eggs

2 egg yolks

2/3 cup lemon juice

1 tablespoon lemon zest 

1 tablespoon cornflour

1. In a stand mixer with a paddle attachment or with a hand beater, beat the butter and sugar together as if making a cake, add the eggs and beat well it will look curdled which is totally ok.
The main idea is to break the eggs up as much as possible before adding heat. This will prevent them cooking before the other ingredients causing the mixture to be grainy.

2. Add the lemon juice, zest and cornflour and mix again, it will look even more curdled, don’t worry it will come together. 

3. Transfer to the top of a double boiler and whisk continually until the curd starts to thicken and coats the back of a spoon.⠀

4. Transfer to a sterilised jar and seal. ⠀

Keep refrigerated !

Variations:

I tried this method with 4 types of citrus and granadilla.

For the pink grapefruit, sunrise grapefruit, granadilla and lime I followed the same ingredient quantities.

For the blood orange and mandarin curd I reduced the sugar to only half the quantity as the fruit was sweet. Adjust according to the tartness levels of the fruit 

The egg whites can be frozen and used for meringues which are delicious with the curd.

The curd is amazing as a filling for cakes, on yoghurt for breakfast or on my quick and no fuss scones. Or you could just eat it out the jar with a spoon. A soup spoon. 

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