Zesty Lemon Curd

 

It’s been almost a year since the creation of My Food Belly, and I’ve loved being able to share my food journey with everyone, whether you’re a regular reader or just happened by this site. Beyond my passion for eating out at restaurants and cafés, I also love to create my own food at home. Uploading my recipes has always been part of my vision for this blog, and what better time than the start of a new year to work towards that vision? I hope that you enjoy these recipes as they trickle out throughout the course of this year, and that they provide inspiration for your next cooking adventure. Happy eating!

Zesty Lemon Curd

Lemon curd is one of my favourite things to have on hand in the fridge because it’s super versatile and can be used to liven up any dessert. I prefer mine on the tart side because it allows the flavour of the lemons to really shine through, but feel free to add more sugar to taste. Best enjoyed on toast, but also makes a great addition to chia seed puddings, tarts, pavlovas, cakes, cupcakes…the list goes on!

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Ingredients

  • 200mL lemon juice (usually 3 lemons)
  • Zest of lemons
  • 120g caster sugar
  • 4 whole eggs
  • 3 egg yolks
  • 75g cold unsalted butter, chopped into small cubes

Instructions

  1. Zest and juice the lemons
  2. To a heat-proof bowl, add the lemon juice, zest, sugar, whole eggs and egg yolks and roughly mix with a whisk
  3. Create a bain marie by add boiling water to a small saucepan such that the bowl is able to sit on top without touching the water. Turn on the stove under the saucepan to a low heat.
  4. Continually whisk the ingredients in the bowl as they heat up from the bain marie. Tip: it is important to not stop whisking or leave bowl unattended as continuous agitation is required to prevent the eggs from cooking into lumps
  5. Once the mixture has thickened to the consistency of custard, take off the heat and add the cubes of cold butter. Mix until butter has melted completely.
  6. Pour mixture through a fine sieve into another bowl to remove the zest and any bits of cooked egg
  7. The lemon curd can now be transferred into a clean jar and kept in the fridge. Consume within 10-14 days.

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