This batch of lemon curd was intended to be filling madeleines, but I found that there wasn’t enough being injected into the cookie. As a filling for a cupcake or spread on a piece of toast, it would be stellar. I also found just a scoop on a spoon worked just fine.
Tart and sweet, packed with fresh squeezed lemon flavour, it’s a scoop of dreamy sunshine.
- 1/2 cup lemon juice (120 ml)
- 1/2 cup granulated sugar (114 grams)
- 2 eggs
- 2 egg yolks
- 2 tbsp unsalted butter (28 grams)
- Warm the lemon juice and sugar in a saucepan over medium-low heat, until the sugar dissolves.
- In a medium bowl, whisk the eggs and egg yolks together until pale in color.
- Slowly stream in the warm lemon juice from the saucepan, pouring the juice in one tablespoon at a time, whisking well after each addition.
- Pour the entire mixture back into the saucepan and whisk over low heat until the mixture turns thick and pudding-like.
- Move the saucepan off the stove and stir in the unsalted butter.
- Transfer the lemon curd to a medium bowl and cover with a sheet of plastic wrap, placing the plastic wrap directly onto the lemon curd.
- Refrigerate until chilled.
- While you're waiting for the mixture to thicken, it will seem as nothing is happening. Just be patient and it will seem like the bubble suddenly disappear and it will come together.
- The lemon curd can be stored in an airtight container, in the fridge, for up to 1 week.