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COOK TIME
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SERVING size
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10 mins
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8 Servings
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INGREDIENTS
4 large egg yolks
134g SIS Fine Grain Sugar
1 tablespoon lemon zest
80ml freshly squeezed lemon juice (2-3 lemons)
1/8 teaspoon salt
86g unsalted butter, room temperature
METHODS
- Prepare a double boiler. Firstly, prepare a saucepan with 1-2inch of water. Once the water begins to boil, reduce to low heat.
- Add egg yolks, SIS Fine Grain Sugar, lemon juice, and salt in a heat resistant bowl on top of the simmering saucepan. Constantly whisk to prevent the egg yolk from cuddling and until the mixture thickens, resembling the texture of hollandaise sauce.
- Remove the bowl from heat. Cut butter into 6 pieces and whisk into the curd.
- Pour the curd into a glass jar. Place a plastic wrap directly over, touching the surface of the curd to prevent skin from forming on the curd.
- Once cooled, remove the plastic wrap and refrigerate the curd.
- Lemon curd is perfect for scones, pound cakes, crepes and so much more. May be kept in the fridge for up to 10 days.