If you’ve ever made a Pavlova, you’ve probably wondered what to do with those left over egg yolks. My Lemon Curd is the perfect solution
Lemon curd is an old fashioned recipe that is not often made these days and I’m not really sure why. It is super simple to make and is amazing on toast, over ice-cream, in cakes or straight from the jar with a spoon (I may or may not have done this on multiple occasions). It is so delicious and definitely better than the store-bought version, Lemon Spread.
With just 4 ingredients (and about 15 minutes of your time), anyone can make this amazing treat. There are no tricks to it and nothing difficult at all. Try this simple recipe and you may never buy Lemon Spread again
| Prep Time | 15 minutes |
| Cook Time | 10 minutes |
| Servings |
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- 6 eggs yolks only
- 1/4 cup caster sugar
- 1/2 cup lemon juice
- 1/3 cup melted butter
Ingredients
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- Melt the butter over a medium heat in a small saucepan. Allow to cool til just warm
- In a separate bowl, whisk the egg yolks and sugar together until egg yolks are light and fluffy and sugar is dissolved.
- Once the butter is has cooled, add the lemon juice to the butter and mix well
- Over a low heat, whisk the butter mixture and egg mixture together. Keep whisking over low heat until mixture thickens and starts to simmer.
- Remove from the heat and allow to cool before pouring into a nice bottle or jar
Butter is best – the difference in flavor between butter and margarine is huge and well worth the effort to use real butter
This will last in the fridge for a week or more but I have never had a jar last that long – it’s always eaten before then. It also makes a great gift, tied with a piece of string around the jar and a hand-made label.
I hope you enjoy this family recipe. Let me know what you think and how yours turns out. I'd love to your see pictures.