Lemon curd is one of the greatest inventions on Earth. I love it because it’s refreshingly sweet & tart at the same time. Making it yourself may sound intimidating enough that you’d opt for store-bought ones in the supermarket. But let me get this straight – making lemon curd yourself only sounds sophisticated – it’s actually SO very easy. In fact, you might start thinking about giving away jars and jars of lemon curd to your friends, family or even your neighbours whenever the occasion calls for it LOL.
This delicious and simple recipe is by Cupcake Jemma. I first came across her when I was searching for cupcake videos on YouTube. The cupcakes she made in her videos looked so good that I finally overcame my irrational fear of making them, and made my first round as soon as I could (but let’s leave that for next time). I absolutely admire her, for her unquestionable talent in baking, self-confidence, beauty, and tattoos. She has simplified the making process so much that I couldn’t wait to give it a go. And you know what? She didn’t lie; it’s just that simple.
- 5 egg yolks + 2 whole eggs
- 1 lemon, zest of
- 110 ml lemon juice (about 3 lemons)
- 110 g caster sugar
- 60g cold chopped butter
- Prepare a double boiler. To do so, fill a saucepan with 1-1.5 inches high of water and bring it to simmer. Find a heatproof bowl that fits in the saucepan without directly touching the water.
- Put all ingredients except the butter into the heatproof bowl. Using a whisk, stir the mixture continuously but gently to slowly cook the eggs. The lemon curd is ready when it starts to thicken up. This process will take about 5-7 mins. Remove the bowl from the saucepan.
- Stir in the cold chopped butter into the mixture. Mix until the butter completely melts.
- Put the lemon curd into an airtight container and store in the fridge for up to 2 weeks. Enjoy!
*You may sieve the lemon curd if you want a creamier texture, just remember that you only add the lemon zest in the end.