Classic Lemon Curd

Cooking method

1. Step 1:

   

   To make lemon curd, gather all the ingredients. Use large lemons; if they're small, use 3. Wash the lemons well.

2. Step 2:

   

   Zest one lemon and put the zest in the saucepan you'll cook the curd in. Then squeeze the juice from the lemons. You should get 170 ml; if it's a little less, top it up with water. Pour the juice into the saucepan with the zest. Add the sugar and starch. Whisk the whole mixture well so the starch disperses evenly and no lumps remain. Put the saucepan over the heat and bring everything to a boil, stirring constantly.

3. Step 3:

   

   As it comes to a boil, the mixture will thicken slightly from the added starch. If you want a smoother consistency, you can strain it all through a sieve. I prefer it unstrained, so you come across bits of zest in the curd — the flavor is more natural that way.

4. Step 4:

   

   In a separate bowl, whisk the egg yolks and gradually add the lemon mixture. Don't dump the yolks straight into the saucepan, or they may scramble. When the lemon mixture is added to the yolks bit by bit, everything has time to blend evenly. Then return the whole mixture to the saucepan and put it back over the heat.

5. Step 5:

   

   Stirring constantly, bring the mixture to a boil — but don't actually let it boil. It will get even thicker. Take the saucepan off the heat.

6. Step 6:

   

   Add the butter to the hot lemon mixture. It will start melting right away. Stir everything so the butter is evenly distributed through the mixture.

7. Step 7:

   

   The lemon curd is ready! Pour it into a suitably sized container and cool it completely. Once cooled, the lemon curd gets even thicker.

8. Step 8:

   

   Use the finished lemon curd however you like. You can use it as a filling between cake layers, to fill cupcakes or buns, as a sauce for crêpes, or even just spread it on a slice of bread. Enjoy!