Lemoncurd

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Strange as it may seem to me, I hadn’t published a recipe for simple lemoncurd on my cooking blog in 13 years. So it’s done, and it’s not for nothing that I’m putting it up today, because very soon I’m going to be offering you a new recipe containing it, and it’s a real bomb! Lemoncurd is quick and easy to make at home.

For 850g of lemoncurd :

• 250g of sugar
• 4 eggs
• 4 egg yolks
• 160g lemon juice (about 4 lemons, but weigh them carefully)
• zest of 4 untreated yellow lemons
• 125g of soft butter

Place the sugar, 4 eggs and 4 yolks (in the photo, I started with half), lemon juice and zest of 3 lemons (organic) in a saucepan.

Mix everything together and heat while stirring over low heat.

The mixture will thicken (with a thermometer it’s safer!) around 80°C. It’s like a custard, you mustn’t let it boil!

Turn off the heat and add the soft butter. Mix well.

For a smooth lemon curd: blend with an immersion blender.

Then pass through a fairly fine sieve.

Stir again, then filter until completely cooled.

Then chill until ready to use. You can keep it for 4-5 days in the refrigerator.