Follow these steps for perfect results
superfine sugar
cornstarch
lemon zest
finely grated
lemon juice
freshly squeezed
egg yolks
unsalted butter
chilled, cut into pieces
Whisk together sugar and cornstarch in a heavy saucepan.
Whisk in lemon zest, lemon juice, and egg yolks until well combined.
Add butter pieces and whisk constantly over medium-low heat.
Continue whisking for 6 minutes, or until the mixture thickens enough to hold the marks of the whisk.
Transfer the lemon curd to a bowl.
Place plastic wrap directly on the surface of the curd to prevent a skin from forming.
Refrigerate for 1 hour, or until completely cold and set.
Expert advice for the best results
Ensure the heat is low to avoid scrambling the eggs.
Use a heavy-bottomed saucepan to prevent scorching.
Stir constantly while cooking.
Everything you need to know before you start
5 mins
Can be made 1-2 days in advance.
Serve in a glass jar with a spoon or spread on a scone.
Serve with toast, scones, or muffins.
Use as a filling for tarts or cakes.
Top yogurt or ice cream.
Complements the lemon flavor.
A sweet wine that pairs well with the curd.
Discover the story behind this recipe
A traditional British preserve, often served with afternoon tea.
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