Lemon Curd 🍋

Name: Lemon Curd 🍋
Total time: 900 s
Yield: Yields 1 1/4 cups
Cuisine: British
Ingredients: 6 egg yolks; 3/4 c brown sugar; 1/2 c fresh lemon juice; 1 Tbsp lemon zest; 6 Tbsp butter (or margarine), cut into small pieces; Pinch salt

Bianca Mwale @bianca_eatsy

Zomba, Malawi

This chapter of my life is called: Want it? Make it.

I made this lemon curd with what I thought would be very tangy and sour lemons. But I learned fast enough that it did not matter. The richness of the egg yolks and the brown sugar mellowed everything into something smooth, velvety, and just the right amount of sweet and sour.

I had leftover egg yolks from making Swiss meringue buttercream, so this curd was both a happy accident and a very intentional treat. Now the real challenge is not eating it straight from the jar. And l am not even exaggerating. #CA2025

This chapter of my life is called: Want it? Make it.

Bianca Mwale @bianca_eatsy

Zomba, Malawi

This chapter of my life is called: Want it? Make it.

Saved

Ingredients

15 minutes

Yields 1 1/4 cups

6egg yolks
3/4 cbrown sugar
1/2 cfresh lemon juice
1 Tbsplemon zest
6 Tbspbutter (or margarine), cut into small pieces
Pinchsalt

Saved

Steps

15 minutes

1

In a heatproof bowl, whisk together the egg yolks, sugar, juice, zest, and salt
2

Place the bowl over a pot of simmering water to replicate a double boiler
3

Stir constantly with a whisk or spatula until the mixture thickens and coats the back of a spoon (8–10 minutes)
4

Remove from the heat and immediately whisk in the butter, one piece at a time, until fully incorporated
5

Strain through a fine-mesh sieve to discard the zest and any cooked egg bits
6

Transfer into a clean jar and let cool before refrigerating for up to a week
7

I used some of mine to top on brownies as a valentines treat, and it was an unexpected sensible flavor combination

Perfect Brownies
8

I also used some to make a spicy dip with mayo and chilli flakes