Name: Lemon curd
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Ingredients: 4 eggs, at room temperature, lightly beaten; 3/4 cup sugar; 1/2 cup lemon juice; 2 teaspoon finely grated lemon zest; 125 gram butter, chopped

Ingredients

4 eggs, at room temperature, lightly beaten

3/4 cup sugar

1/2 cup lemon juice

2 teaspoon finely grated lemon zest

125 gram butter, chopped

Method

1.In a medium heatproof bowl, combine eggs and sugar. Place over a saucepan of gently simmering water and whisk constantly for 1-2 minutes until sugar dissolves.

2.Stir in juice and zest, followed by butter. Whisk constantly over heat for 15-20 minutes, until smooth and mixture coats the back of a wooden spoon. Do not allow mixture to boil.

3.Pour lemon curd into warm sterilised jars, seal and label.

Make sure the bowl fits the saucepan snugly. The water must not touch the base as this could cause the mixture to curdle. To make passionfruit and lemon curd, add 2 teaspoons fresh passionfruit pulp with the lemon zest in step 2. For orange curd, replace lemon with orange.
Note

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Ingredients

Method

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