Lemon curd is easy to make, and it’s perfect for cakes, cupcakes and cheesecakes.
- juice from 1-2 lemons (approx. 1/2 cup, 115 ml)
- 2 teaspoons finely grated lemon zest
- 1/3 cup (75 g) regular sugar
- 4 egg yolks
- 4 tablespoons (60 g) unsalted butter, at room temperature
Put the lemon juice, zest, sugar and egg yolks into a bowl.
Place the bowl over a saucepan of simmering water and whisk until thickened.
This may take some time, just be patient.
Take the bowl off the heat. Add the butter and stir until the mixture is nice and smooth.
Pour the lemon curd into a jar or glass and leave to cool. Store in the fridge, it will keep well for two weeks.