Holy-Grail Lemon Curd

This is a basic but incredibly delicious lemon curd recipe that can be used as the blueprint for any fruit curd you desire.

When spring and summer come around, suddenly my body goes into auto-pilot and starts making this recipe on repeat because I start adding it to everything! Needless to say, it is so useful in lemony desserts, but it’s also the perfect addition to any breakfast (eg. Greek yogurt, pancakes, chia pudding…), my favorite way is adding it to a bit of vanilla cream for a quick citrusy dessert!

I like to x2 this recipe and make a large batch to store in the fridge in air-tight jars. As long as you don’t contaminate it, it can be left for a week, or even longer 😉

INGREDIENTS:

• 1 Lemon
• 1 Egg
• 1 Egg Yolk
• 75g Caster Sugar
• Pinch of Salt
• 50g Unsalted butter, room temperature

STEPS:

1. If u can find unwaxed citrus that would be best but if not make sure u give it a good wash and gentle scrub. 
2. Zest the lemon and add it into the saucepan along with all of its juice. Then add the egg, egg yolk, sugar, and salt. Whisk until it’s well combined
3. Transfer this to the stove and cook on low-medium heat. Stir continuously until the mixture thickens up. 
4. Once it’s thickened, take it off the heat and add in the butter. Stir until it’s fully incorporated
5. Strain it through a sieve to get it extra smooth. 
6. Cover it with a piece of clingfilm pressed right against the curd. This will prevent the curd from forming a layer of skin as it cools down
7. Place it in the fridge to cool completely
8. The curd will set so grab a whisk and give it a quick mix to loosen it back up and it’s done!
9. Store it in a tightly sealed container in the fridge for a week maybe more but it is homemade so I recommend eating it quickly

TIPS:

• Complexity In Flavor: Play around with the flavors! Add some orange zest + juice, and incorporate other citruses to give the lemon curd a more complex flavor profile!
• Other Fruit Curd: Simply swap the lemon out with another fruit! The amount may vary depending on the fruit but below are some examples:
  • Berries: Use 100g of any berry instead of the lemon. Blend it or cook it in a saucepan to release the juices and soften everything. Follow the same steps to make the curd then strain out any unwanted seeds and skin. Click here for a blackberry curd recipe!
  • Passionfruit or kiwi-type/size fruits: Use ~2 instead of the 1 lemon and scoop it into the saucepan. Follow the same instructions to make the curd then strain out the seeds