Simple Lemon Curd Recipe
I recently made a meringue type roulade but had lots of egg yolks leftover and was wondering what to do with them! The result was this absolutely delicious and ridiculously easy Lemon Curd!
You will need (makes 1 small jar):
- 3 Lemons (grated zest and juice)
- 40g Unsalted Butter
- 90g Caster Sugar
- 4 Egg Yolks
Pop all the ingredients in a glass bowl over a saucepan of simmering water and stir continuously with a wooden spoon for about 12 minutes until thickened. Then transfer to a sterilised jar and close the lid, leaving to cool before storing in the fridge.
Lasts about 2-3 weeks if you transfer it to a clean sterilised jar and seal it straight away.
It really is that simple!
Enjoy this fun way to use your leftover egg yolks!