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Author Notes: This is one those rare occasions I allow myself to such naughty treats. and the reason was that I had lemons from Amalfi! And experimenting I found the perfect recipe for the perfect lemon curd —Saghar Setareh
Makes 2 jars
- 4 untreated lemons
- 4 free range possibly organic eggs
- 150 grams sugar
- 200 grams cold unsalted butter
- Wash the lemons very well, grate the zest of one lemon and juice them all. Careful with seeds, you wouldn’t want any in your velvety curd. Cut your butter into small cubes (you may need to refrigerate the butter cubes if it’s too warm). In a large bowl beat the eggs very well, then add the sugar and mix well, and now add the lemon juice and zest and mix everything very well.
- Pour the mix in a pot on low flame and keep whisking and never stop. If you don’t whisk you will get egg lumps. When you see the mixture is getting warm add a couple of butter cubes and let them melt and cool down the mixture. Never stop whisking! We want to keep the temperature of the mixture down, so each time the butter has melted and you see it’s getting warmer you add some more butter. In order to check if the curd is ready, put a spoon in the mixture and take it out and run your finger on it. (and lick it!) If the mark stays on the spoon your lemon curd is ready. Turn off the heat and pour in to the jars. Remember to let it cool before sealing them.