Lemon Curd
Silky, rich and zesty lemon curd recipe
Equipment
- Small saucepan
- Whisk
- Small Bowl
- Rubber spatula
- Medium sized jar with lid
Ingredients
- 150 ml fresh lemon juice
- 200 grams caster sugar
- 30 grams corn flour
- 50 ml water
- 50 grams egg yolk
- 30 grams butter
Instructions
- To begin, combine the lemon juice and sugar in a small saucepan.
- Heat on medium/low until the syrup starts to boil.
- In a small bowl, combine the corn flour and water and mix until the corn flour fully dissolves. Add this to the boiling syrup.
- Return to the medium/low heat and continue cooking while stirring constantly for another 4-5 minutes until the corn flour has cooked and the mixture has thickened significantly.
- Remove from the heat and immediately add in the egg yolk and whisk thoroughly.
- Add the butter and continue whisking until all the butter has melted.
- Pour into a sterilised jar, cover with the lid and turn upside down. Leave to cool.
Notes
The calorie information is an estimate provided as a courtesy based off the website https://caloriecontrol.org/healthy-weight-tool-kit/food-calorie-calculator/. It will differ depending on the specific brands and ingredients that you use.