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Gina @ The Passionate Pantry

Lemon Curd

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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 2 x 500g jars approximately
Ingredients Method Notes

Ingredients
  

  • 220 g raw caster sugar or plain caster sugar
  • zest of 2 lemons save juice

  • 250 g butter cubed

  • 200 g lemon juice approximately 4 lemons
  • 4 x 59g whole eggs
  • 2 egg yolks

Method
 

  1. Place sugar and zest into TM bowl and mill 10 seconds / speed 10
  2. Add butter and chop 5 seconds / speed 7
  3. Add lemon juice, whole eggs and egg yolks and cook 10 minutes / 80 / speed 5
  4. Cook for a further 2 minutes / 90 / speed 5
  5. Pour into a container and place a piece of plastic wrap directly onto surface leaving space around edges for steam to escape … allow to cool completely at room temperature
  6. Cover (leaving plastic wrap on) and place into fridge until completely cold
  7. Remove cover and plastic wrap and stir well to loosen up mixture (you will need to do this a little more with the coconut oil option but it should still become smooth)
  8. Either use straight away or store in fridge in smaller containers until ready to use

Notes

Apart from using this curd as a fabulous spread on any form of bread - either toasted or plain, I also use it to top pavlova, fill pre-baked pastry cases (either small or single large one), as a filling for cupcakes, and as part of a parfait ingredient when entertaining and I know time is going to be short.
It is super easy to make ... and keeps well in the fridge for a couple of weeks.
If you wish to make it dairy free, substitute the 250g butter with 200g refined organic coconut oil (which has no coconut taste or aroma). I have used less oil to butter ratio, as butter is made up of 80% fat and 20% water, so I reduced the coconut oil (which is all fat) by 20% so that I would get the same finish on the lemon curd. You will get slightly less in volume too.