Homemade Lemon Curd
Personally, I don’t mind a textured curd, and often skip straining mine. If you prefer, you can press it through a sieve to remove the pulp and zest. Be sure to do so immediately after removing from the heat.
- 4 large egg yolks (save whites for another use)
- Juice & zest of 2 large lemons (you should have ½ cup of lemon juice)
- 1 tablespoon fresh squeezed orange juice
- ½ cup (100 grams) granulated natural cane sugar
- 4 teaspoons (13 grams) potato starch or cornstarch
- 5 tablespoons butter, softened & cut into 10 pieces
- Combine the egg yolks, zest, juice, ½ cup sugar, and starch in a medium pot. Whisk until well blended. Place pot over low heat, and cooking, stirring frequently, until the mixture is hot, about 1 minute. Whisk in the butter, one piece at a time. Continue to cook over low heat, whisking constantly until the curd thickens up just enough to cling to the back of a spoon.
- Remove from the heat, and spoon into a jar. Cover with plastic film, pressing onto the surface of the curd so a skin doesn’t form. May be stored in the fridge for up to one week.