Ingredients:
2/3 cup freshly squeezed lemon juice ( from 4-5 large lemons)
2 eggs
4 egg yolks
1 cup granulated sugar
1/2 cup unsalted butter
1 tsp vanilla essence
1 tsp lemon zest
Preparation:
- In a glass bowl, combine the eggs, egg yolks and sugar and whisk vigorously for 3-4 minutes, until the mixture is thick and more pale in colour.
- Pour the mixture into a stainless steel pot and add the lemon juice and whisk to combine.
- Cook it over medium-low flame, stirring continuously using a rubber spatula along the bottom of the pan.
- Cook for 4-5 minutes until the lemon curd thickens and starts to bubble lightly. Remove from flame immediately.
- Add the unsalted butter, lemon zest and vanilla essence and whisk until the butter is completely melted.
- Transfer to a glass bowl / jar and cover with plastic wrap to prevent a film from forming over the top.
- Allow to cool slightly, then place into the refrigerator…
- Lemon curd can be stored in the fridge for up to 2 weeks…
Recipe Source: Tatyana’s everyday food