Lemon curd

Lemon curd

Crème au citron

By
From
Luke Nguyen's France
Makes
12 tartlets
Photographer
Alan Benson

Ingredients

Quantity Ingredient
100g caster sugar
100g unsalted butter, diced
100ml lemon juice
2 eggs
icing sugar, for dusting (optional)

Method

  1. It is very easy to remember the quantities for the lemon curd, as it is equal parts of the four main ingredients.
  2. Place the sugar, butter, lemon juice and eggs in a heatproof bowl. Now sit the bowl over a saucepan of simmering water, making sure the water doesn’t touch the base of the bowl.
  3. Cook for 10–12 minutes, stirring constantly, until the mixture starts to thicken. To check whether it is thick enough, dip a wooden spoon into the curd, then run your finger down the back of it; it should leave a clear channel.
  4. Pour the curd into a clean bowl and leave to cool. You can dust a little icing sugar on top, if you like, to prevent a skin forming.
  5. The curd will keep in a very clean sealed container in the refrigerator for 2 weeks.
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