Lemon Curd Recipe with Egg Yolks

Lemon Curd Recipe with Egg Yolks

Make Lemon Curd Recipe with Egg Yolks

Ingredients

Makes 1 ½ LB/ 750 G

2 cups/450 g/1 lb sugar

4 lemons, rind grated, juice squeezed

¾ cup/175 g/6 lb butter

6 eggs, beaten

Preparation method

1. Put the sugar in a glass bowl.

2. Mix the butter into the sugar and cook on full power for 1 minute.

3. Add the rind and juice of the lemons to the butter and sugar and mix well. Strain in the beaten eggs, whisking the mixture well.

4. Cook on full power for 2 minutes, remove and stir well. Return to the oven and cook for a further 6 minutes, removing every 2 minutes to stir.

5. Test the mixture to see that it is smooth and thick. Pot in sterilized jars and store in a cool place.

To serve lemon curd

Lemon curd has a limited shelf life and is best eaten within two weeks unless kept in the in the refrigerator.

Variation in lemon curd

Use egg yolks to make the curd if you have an excess, using two whole eggs and 4 egg yolks.