Recipe | Lemon Curd by Mint Cakery

Recipe and words extracted from Mint Cakery by Michelle Morfett

I’m a real cowboy when it comes to making curd. A heap of cooked bits of egg through the curd from overheating? No problem, just sieve it out. I also melt the butter first; by doing this, you will have no chance of sugar catching and burning, or frying an egg.

Ingredients

200g unsalted butter 

200g caster sugar 

200ml lemon juice 

4 eggs

Method

Melt your butter in a saucepan over medium heat. Once melted, add the caster sugar, lemon juice and eggs to the saucepan. Give it a good whisk to combine. 

Continue to whisk the curd over medium heat for 10-15 minutes, until it thickens. 

Remove from the heat, and pour the hot curd through a sieve into a container. Cover the surface of the curd with cling film, so it doesn’t form a skin. Leave to cool for half an hour on the bench, and then pop it into the fridge to cool completely. 

Once cold, it will be nice and thick, ready to use.

Store in the fridge for up to one week.

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More recipes by Mint Cakery:

Lemon Syrup and Blueberry Loaf

Brown Butter and Caramelised White Chocolate Tray Bake Cake

Mint Cakery

Recipe and words extracted from Mint Cakery by Michelle Morfett

Photography by Manja Wachsmuth, styling by Jo Bridgeford, published by Creatively Limited

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