Lemon Curd
- Kate Coleman
- Dec 2, 2020
- 1 min read
2 eggs, plus 2 egg yolks
½ cup raw sugar
80g chilled unsalted butter
Zest and juice of 2 lemons
In a small saucepan, whisk the whole eggs, yolks and sugar until smooth. Place over low heat, add the butter, juice and zest. Continue to whisk over low heat until thickened. Allow to cool and store in the fridge for up to a week (if it lasts that long). I like to serve on the Lemon Biscuits, with the Meringues or on top of fresh sourdough bread.
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Yum! This lemon curd recipe sounds fantastic - simple and fresh, it would brighten up any treat. I can already envision it with warm sourdough, or with crisp lemon biscuits. I've been looking around for recipes, but I've also been exploring the study tools and learning what remote proctoring exam meaning is actually a big part of staying focused during exam season.