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- Place a heatproof bowl over simmering water on high heat. Once the water begins to boil, reduce the heat to low, keeping the water at a simmer.
- Place egg yolks, granulated sugar, lemon zest and lemon juice into the heatproof bowl. Whisk until combined, then continue to whisk as the curd cooks and the mixture becomes thick, resembling the texture of hollandaise sauce. This should take about 10 minutes. If the curd isn’t thickening, turn up the heat and whisk consistently.
- Remove the pan from the heat and whisk butter into the curd. Pour the curd into a jar or bowl and place a piece of cling film directly on top to prevent a skin from forming on top. The curd will continue to thicken as it cools.
Test kitchen tips: This can be refrigerated for up to 10 days, which is plenty of time to try it on just about everything, especially our lemon meringue tarts, or scones!
Per serving: (1 tbsp) 56 kcals, 3.7g fat (2g saturated), 5.4g carbs (5.4g sugars), 0.9g protein, 0g fibre, 0.027g sodium