Make beautiful tarts, cheese cakes, lemon meringue pies, macarons, cookies, pavlovas, pancakes or muffins with this delicious lemon curd.
Makes one jar
100g butter, softened
½ cup castor sugar
1 T lemon zest
3 L ALZU Free Range Eggs plus 1 ALZU Free Range Egg yolk
½ cup fresh lemon juice
Pinch of salt
Using an electric whisk, cream the butter and sugar together until light and fluffy.
Add one ALZU egg at a time whisking constantly until well combined.
Add the juice, rind and salt and mix well.
Over a water bath (bain marie) gently cook the curd for 10 – 15 minutes (stirring constantly so that the eggs don’t scramble) until thick - the mixture should cover the back of a spoon.
Remove from the heat and cool.
Store in an airtight container.