I’m still ridiculously addicted to The Great British Baking Show. It’s a little crazy, and I fully acknowledge that. I just keep cycling through the collections available on Netflix over and over again. More often than not, someone is making some kind of citrus curd – something I’ve never ever attempted.
Anyone up for a challenge?
Lemon Curd
Equipment
- Heat proof bowl
- 3 quart sauce pan
- silicone whisk
Ingredients
- 2 egg yolks
- 1 large egg
- 134 g caster sugar
- 1 Tbsp lemon zest
- 80 ml lemon juice
- ⅛ tsp salt
- 86 g unsalted butter cut into small chunks
Instructions
- Fill a 3 quart sauce pan with 1-2 inches of water, and place on stove over high heat. When water begins to boil, reduce heat to keep water at a simmer. Place heat proof bowl on the pot, making sure the bottom does not come into contact with the water.
- Place all ingredients except butter in the bowl, and whisk to combine. Continue whisking as the curd cooks, until it thickens, approximately 10 minutes.
- Remove from heat. Gradually add the cut up butter, continuously whisking, until butter is completely melted and blended into the curd. Pour curd into a jar or bowl, and immediately place plastic wrap directly onto the curd to prevent a skin forming. Cool at room temperature for approximately 15 minutes, then transfer into the refrigerator to cool completely. (Once the curd is cooled completely, plastic can be removed.)
Notes
To be fair, it wasn’t much of a challenge. In fact, it was quite easy to put the curd together, and holy cow, is it tasty!
Ingredients 
On Heat 
Mid-butter
I’m going to use this for a lemon drizzle cake (where do you think I got that idea? 🙂 ), but I think I can use it for so many other things! I’m super, super excited to throw it on a white cake or something, maybe under frosting on a layer? I don’t know quite yet, but I know it is so, so yummy!