Lemon curd. Gluten & Dairy free.
Lemon season in New Zealand, and oh my it’s been a good one! It’s hard to walk down a street without spying a full and heavy fruitful lemon tree.
I’ve been making my own lemon curd for a while, it’s super easy and one of those handy staples to have in the refrigerator!
My favorite lemon curd recipe is lemon meringue cupcakes, or just spoonful on some vanilla bean ice cream!
A few tips:
Room temperature lemons have more juice than refrigerated ones.
Lemon curd can be frozen for up to a year.
Add cream to your lemon curd for a lighter colour.
I used my kitchenaid, but this can easily be done by hand!
The recipe is below!
Enjoy!
Lemon curd
3 Eggs at room temperature
3/4 cup white sugar
1/3 cup lemon juice (approx 2-3 lemons
55g butter, cut into small squares and at room temperature
1 Tablespoon lemon zest (approx. 1 lemon)
Method
Place a saucepan with 2 cups of water onto heat. While the water is heating up get a large stainless steel bowl, place the eggs, sugar, and lemon juice into the bowl, whisk until combined.
Once the water is simmering, place the bowl over the saucepan. Cook, stirring consistently until the mixture becomes thick like sour cream (75 degrees C). This step should take about 8-10 minutes.
Remove the bowl and turn off the heat. Attach the bowl to your stand mixer with the whisk attachment (This can be done by hand).
Turn the mixer on to medium speed and slowly add the butter piece by piece until all the butter is melted and whisked thru.
Add the lemon zest.
Pour the lemon curd into a glass jar, and place the lid on immediately, (This will stop a skin from forming onto of the curd).
Leave to cool on the bench top, when cool place in the refrigerator.
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