Lemon Curd
This tangy lemon curd will give a zing to any baked good, whether it's a cake, pastry, or pavlova!
Ingredients
- 4 large egg yolks
- 125 grams sugar
- 2 tbsp cornstarch
- Pinch of salt
- Lemon zest from 1 lemon
- 180 ml lemon juice
- 42 grams unsalted butter
Instructions
- Combine egg yolks, sugar, cornstarch, salt, and lemon zest in a medium mixing bowl.
- Whisk together well to combine, making sure there are no cornstarch clumps. The egg yolks will also lighten in color slightly.
- Add in lemon juice and whisk well.
- Transfer the mixture to a pot over medium low heat. Heat the mixture until it thickens, whisking constantly to avoid lumps. It should reach the consistency of a thick custard. Add in the three tablespoons of butter and stir/whisk to combine.
- Transfer to a bowl and place plastic wrap so that it touches the surface of the curd, preventing it from forming a skin.
- After it has cooled down for a bit at room temperature, put it in the fridge and let it cool completely. Store in the fridge and use within a week!