Description
This light, smooth and fresh lemon curd has the perfect balance of tangy and sweet. It can be used to fill choux pastry, tarts or as a spread for cookies or toast.
Ingredients
- 2 Large Eggs
- 2 Egg Yolks
- ⅔ cups Granulated Sugar
- 1 whole Meyer Lemon, Zest And Juice
- ½ teaspoons Cornstarch
- 4 Tablespoons Unsalted Butter, At Room Temperature
Preparation
In a large metal bowl, whisk together eggs, egg yolks, sugar, lemon juice, lemon zest and corn starch.
Bring a pot of water to a slow simmer and place metal bowl inside it. Reduce heat to low. Stir continuously, until mixture thicken, around 10 minutes.
Once mixture thickens, remove from heat. Add in butter and stir. Strain mixture and let it cool to room temperature.
Store in airtight container in the fridge. Put cling wrap before closing the container you are going to refrigerate the mixture in. You can keep curd up to 1 week in the fridge.
Note: This recipe calls for Meyer lemons, but regular lemons could be substituted.
