By constantly stirring the mixture, you'll end up with luscious, velvety smooth curd. Store lemon curd in an airtight container or jar in the refrigerator for up to 1 week.
Recipe information
Yield
Makes 1 1/2 cups
Ingredients
Preparation
Step 1
Place the eggs, egg yolks, sugar, lemon rind and lemon juice in a medium bowl and whisk to combine.
Step 2
Transfer the mixture to a large saucepan over medium heat and cook, stirring, for 2 minutes or until the sugar has dissolved.
Step 3
Reduce the heat to low and add the butter, 3 pieces at a time, stirring continuously until melted.
Step 4
Cook, stirring constantly, for a further 4–6 minutes or until the curd has thickened and coats the back of a spoon.
Step 5
Immediately strain into a heatproof bowl, discarding any solids. Allow to cool slightly and cover with plastic wrap. Refrigerate for 1 hour or until chilled.
Recipe notes
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