RECIPE NOTES & TIPS
More Recipe Tips:
Thickens on cooling - it’s completely normal for your lemon curd to be runny and sauce-like when it finishes cooking. Once chilled in the fridge, it will thicken to a beautiful curd.
Straining - you don’t ‘have’ to strain the curd through a fine sieve, however, doing so will give you the smoothest lemon curd as it removes any remaining lemon zest (and it’s definitely my preferred option).
Storing - this lemon curd can be stored in a sterilised jar in the fridge for up to 3 months. Once opened, it should be consumed within 2 weeks.
- lemons – I use both the zest and juice of the lemons in this simple curd recipe.
- eggs – I use 2 eggs plus 2 extra egg yolks in this recipe. The extra egg yolks help to thicken the curd while adding an amazing flavour. This is also a great recipe for using up extra egg yolks (perfect for when you’ve made a recipe using only egg whites)
- caster sugar – also known as superfine sugar.
- butter – you can use either salted or unsalted butter in this recipe.
Freezing - you can freeze lemon curd in a sterilised jar for up to 1 year. Place it in the fridge for 24 hours to thaw and then consume within 2 weeks once opened.