- Zest and juice from 4 large lemons
- 1 3/4 cup (340 grams) white granulated sugar
- 7 oz (200 grams) butter, cut into dices
- 4 eggs
- A sterillized jar.
- Candy thermometer
- Break up the eggs with a whisk in a medium casserole.
- Add the rest of the ingredients to the eggs.
- Heat up the mixture to medium heat, stirring the mixture until the mixture is all combined and it starts to thicken. It is very important that the lemon curd does not boil at anytime or the eggs will start to cook.
- Let it cook on low temperature, still whisking the lemon curd. This step can take up to 10-20 min, so be patience. Use the thermometor and remove the casserole from the heat when the lemon curd has reached a temperature of 170 F (75 C) and it has a texture like jam.
- Place a sieve over a bowl and pour in the lemon curd to remove any lumps and lemon zest. Then spoon the lemon curd into a clean and sterillized jar. Close the lid and place it in the refrigerator to cool down until the next day. Keep and store in the refrigerator for up to 1 week. My jar of lemon curd never last that long
Use it as a filling in cupcakes, cakes, mixed together with italian meringue buttercream or simply on toast.
Cakes and cupcakes with lemon curd should be stored in the refrigerator if not served and eaten right away.