This homemade lemon curd recipe really takes some beating. Use it to fill a pavlova, as a cake filling or simple spread it on warm toast. It’s far tarter than any shop bought variety and far superior too!
- Zest and juice of 3 large lemons (unwaxed)
- 220g golden caster sugar
- 6 large eggs
- 150g unsalted butter - cut into cubes
Place the grated lemon zest and sugar in a bowl. Whisk the lemon juice together with the eggs in a separate bowl and pour this over the sugar.
Next add the butter and place the bowl over a pan of barely simmering water. Make sure the bowl doesn’t touch the water.
Whisk every now and then until the curd is thick and creamy; this should take around 20 minutes.
Allow the curd to cool and store it in the fridge for up to 5 days.