SERENA'S LEMON CURD
Description
(makes 600ml)
The slight tartness of this curd complements the Lemon Curd Cake recipe from Serena Bass perfectly.
INGREDIENTS
100g (1/2 cup) sugar pinch salt
1 1/2 tsp finely grated lemon zest
125ml (1/2 cup) lemon juice
5 large egg yolks
2 whole eggs
70g unsalted butter (diced, at room temperature)
METHOD
- Into a medium-size non-reactive pot, add sugar, salt, lemon zest and juice. Whisk till smooth
- Add egg yolks and whole eggs and whisk to combine
- Place pot over a medium-low heat and using a wooden spoon stir constantly till mixture begins to bubble around the edges and starts to thicken
- Add butter, in small amounts, stirring well after each addition
- Over a very low heat simmer gently, while stirring constantly, for five minutes till mixture thickens well
- Transfer to a low-sided container and cover with plastic wrap sitting directly onto curd. Refrigerate till cold
- Once cold, curd can be used for Lemon Curd Cake
- Curd will store covered in refrigerator for 2-3 weeks