Lemon curd caseiro

Ingredientes

• 120 ml fresh lemon juice (from about 2 large lemons)
• 1 tbsp lemon zest (from 1 large lemon)
• 170 g caster sugar (superfine)
• 60 g unsalted butter (cubed)
• 2 large eggs
• 2 egg yolks

Modo de preparo

1. 1

   Dissolve the sugar and melt the butter. Add the lemon juice, lemon zest, sugar, and butter to a bowl and set it snuggly over a saucepan of simmering water on the stovetop at medium-high heat. The bowl shouldn't touch the bottom of the bowl. Whisk the ingredients until the sugar has dissolved and the butter has melted.

2. 2

   Add the eggs and heat the curd. Whisk the eggs and egg yolks together lightly. Then whilst continuously whisking, add them to the lemon mixture in the bain marie. Carry on whisking the mixture over the heat until it thickens sufficiently. This can take about 10 minutes. Lemon curd is cooked when it reaches 75°C/170°F. Alternatively, check by coating the back of a spoon with the curd and using your finger to run a pass through it. If the pass remains, then it's set. If not, then carry on heating the curd.

3. 3

   Pass the curd through a sieve and refrigerate. Pour the curd through a fine mesh sieve discarding the remaining lemon zest. Then spoon or pour the curd into a sterilised jar, let come to room temperature and refrigerate.The lemon curd will thicken as it cools. So if using it to fill cakes or pastries, you must let it cool fully, and then chill it in the fridge. Enjoy!