Lemon curd, granadilla curd or any other kind of citrus is a wonderful way to use up extra egg yolks. The only tricky part is using a double boiler, which is recommended. Other than that, it is extremely easy, and you are guaranteed of lemon curd that smooth and delicious. The 2 egg yolks can be replaced with 1 whole egg.
Preparation time: 15 minutes
Cooking time: 20 minutes
Makes 1 jar
- 85g butter
- 1 cup (225g) sugar
- 2 whole eggs
- 2 egg yolks
- 2/3 cup lemon juice
- 1 tablespoon lemon zest
- 1 tablespoon corn flour
- In a stand mixer with a paddle attachment, or with a hand beater, beat the butter and sugar together as if making a cake, add the eggs and beat well. It will look curdled which is fine, the main idea is to break the eggs up as much as possible before adding heat. This will prevent them cooking before the other ingredients causing the mixture to be grainy.
- Add the lemon juice, zest and corn flour and mix again, it will look even more curdled but don’t worry as it will come together.
- Transfer to the top of a double boiler and whisk continually until the curd starts to thicken and coats the back of a spoon. ⠀
- Transfer to a sterilised jar and seal. Keep refrigerated
This recipe and method also works with pink grapefruit, pomelo, granadilla and lime. If using sweet oranges, blood oranges or mandarins reduce the sugar by ½ cup. Adjust the sugar according to the tartness levels of the fruit.
Tip: The egg whites can be frozen and used for meringues which are delicious with the curd.