I am without a doubt a lemon person. Give me chocolate and I can pass on it, give me ice cream and I can pass on that, but tart and bright, sweet and delightfully creamy lemon curd is with out a doubt not something to ever pass on.
Lemon curd traditionally from England, is similar to a custard, and in fact shares many of the same ingredients. Lemon curd is however for me importantly different; with the high content of lemon juice and zest giving it an intensely lemony flavour.
As much as it is tempting, lemon curd is best not eaten by itself but matched with some basics turning your simple desserts into sensational desserts. Simply add it to vanilla ice cream, tart cases, trifles or freshly bakes scones.
I love this recipe as some lemon curd recipes can be tedious to make and don’t have a strong citrus burst. This one however is ever so simple and tastes fantastic.
300g lemon juice
500g caster sugar
500g whole eggs, (10 eggs)
300g unsalted butter
zest of 1 lemon
Place eggs, sugar and lemon juice in a saucepan and place over a medium heat. Whisk until the mixture triples in size and is at the desired consistency. Take off the heat and whisk in the butter until all dissolved and fold in the lemon zest.
Allow to cool and use as desired or store in an airtight container in the fridge. Keeps for up to 2 weeks.