Description
Nigella’s Lemon Curd is a classic British preserve made from fresh lemons, sugar, eggs, and butter. These ingredients are gently cooked together to create a thick, creamy curd with a bold lemon flavor. The result is a versatile spread that can be used in a wide range of culinary applications.
Ingredients
Scale
- 3 large lemons (zest and juice)
- 200g caster sugar
- 100g unsalted butter, cubed
- 3 large eggs
- 1 egg yolk
Instructions
- Prepare the Ingredients: Zest and juice the lemons, ensuring you have about 125ml of lemon juice. Set the zest and juice aside.
- Combine Ingredients: In a heatproof bowl, whisk together the eggs, egg yolk, and caster sugar until well combined. Add the lemon juice, zest, and butter cubes to the mixture.
- Cook the Lemon Curd: Place the bowl over a saucepan of gently simmering water, making sure the bottom of the bowl doesn’t touch the water. Stir continuously with a whisk until the butter melts and the mixture thickens. This process usually takes about 10-15 minutes. The lemon curd is ready when it coats the back of a spoon and holds its shape.
- Strain the Curd: For a smooth finish, strain the lemon curd through a fine sieve into a clean bowl to remove the zest and any bits of cooked egg.
- Cool and Store: Allow the lemon curd to cool slightly before transferring it to sterilized jars. Seal the jars and let them cool completely. Store the lemon curd in the refrigerator, where it will keep for up to two weeks.