Lemon curd is one of my favourites. The perfect lemon curd balances the sweetness from the sugar with the tartness from the lemons so well. I love adding lots of lemon zest to my lemon curd as it adds such a nice freshness to it. I love using lemon curd as a topping for ice creams, strawberry or vanilla. They’re amazing on lemon tarts as well. I love lemon tarts with simple sugar glaze. They’re also amazing paired with toasted meringue. I recently made a lemon custard tart with some left over lemon curd and it was pretty impressive. Keep watching this space for that recipe. I will be putting it up very soon.
For this lemon curd, mix everything except the butter and microwave for 3 minutes, stopping every 20-30 seconds and giving it a quick whisk.
It will look like its curdling, but when you whisk it, it will be okay. Once the three minutes are up, the curd will be thick and smooth.
All you have to do after that is add the butter little by little and whisking it into the lemon curd. Let it come to room temperature before putting it in a jar. You can chill for a few hours it before using it.
Makes- 1 cup
time- 5 minutes
lemon juice- juice from 2 lemons (4-5 tablespoons) + Zest from both lemons
sugar- 1/4 cups
corn flour- 1 tablespoon
egg yolk- 1
butter- 1/4 cups
For the lemon curd, mix everything, except the butter together in a microwave safe bowl. Microwave on high for 3-4 minutes, stopping every 20 seconds to give it a quick whisk. It will look like its curdling, but when you whisk it, it will be okay. After you get the desired consistency, (which is a thick pancake batter like) take it out of the microwave and add in the butter in two batches incorporating it fully before adding the next batch. Cool it to room temperature, pour it in a jar and chill before using it.