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British · Pastry
Lemon Curd
Sugar, egg yolks and lemon juice cooked gently over steam until thick, then blended with butter for a silky, sharply sweet curd. It fills baked tart shells or spreads over bread, and keeps well chilled.
- YieldMakes about 480 g, enough to fill one 23 cm (9 inch) tart or three to four 10 cm (4 inch) tartlets
- Hands-on45 min
- Total2 h 45 min
- Difficulty
Ingredients
- 200 ggranulated sugar
- 100 gegg yolks, about 5 large yolks
- 100 mlfresh lemon juice, strained, from about 3 lemons
- 7 glemon zest, finely grated
- 80 gbutter, cut into 1 cm cubes and left to soften
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