Baking is one of my favourite pass times. I find it so relaxing and therapeutic and I’m (usually) left with a delicious outcome – such a win. Recently I decided to diverge from my usual cake/cookie baking habits and try something a little different – lemon curd. Techincally I made it to go inside some cupcakes, but hey, you gotta start somewhere!
My curd actually turned out rather well and I am so pleased with the result. I followed a trusty Cupcake Jemma recipe, of course, which is probably why it came out so well. Aside from being delicious and happy-coloured, lemon curd is also very adaptable – you can use it for SO many things. Add a little something special to some vanilla/lemon cupcakes like I did, swirl it through some plain yoghurt or spread it on some toast, a scone, a croissant or even a marie biscuit – YUM.
If you’re keen to make this edible sunshine for yourself, here’s a lovely recipe.
What you’ll need:
- 5 egg yolks and 2 whole eggs
- Zest of 1 lemon
- 110 ml of fresh lemon juice (about 2 large lemons worth)
- 110g caster sugar
- 60g cold chopped butter
- Pour the lemon juice into your bain-marie bowl, followed by the lemon zest, eggs and caster sugar.
- Place the bowl on to a pot of simmering water and start stirring the curd mixture immediately with a whisk, making sure to break up all the egg yolks.
- Stir consistently for about five minutes until the curd is thick and goopy. If it’s lumpy, don’t worry. We’ll fix it later!
- Remove the dish from the heat and add in the cold chopped butter. Whisk until it has melted into the hot curd.
- Pour the curd into a fine-mesh sieve (with a clean bowl underneath) and work the mixture around the sieve to get rid of all the lumps and bumps. This is much easier to do while the curd is still hot.
- Pour the curd into a jar and leave it in the fridge to cool.
- Do with this yumminess what you will!