This lemon curd is deliciously thick and creamy and bursting with flavour! It does have a slight tartness, but not enough to make your face pucker up. You can spread it on scones, waffles, pancakes or toast. You can also use it as a filling in pies, pastries and cakes. As Christmas is just around the corner, it also makes a lovely gift for someone.
It is very easy and simple to make. Here are a few tips, which I hope you find useful.
To release more juice from of the lemons, roll them firmly under the palm of your hand before juicing.
I use the double boiler method because it reduces the chance of the eggs cooking too quickly and becoming scrambled. You want the water in the saucepan to be no more than a gentle simmer. It is also very important the bottom of the bowl you’re using does not touch the water.
My glass bowl fitted very snuggly into my saucepan, which is not a problem. However as the water starts to get hotter, the steam and hot water does spit out trying to escape. If you ever so slightly tilt the bowl, it will allow the steam to escape with ease.
Makes approximately 375ml or 1½ cups
65g (2.3 ounces or 5 tablespoons) coconut oil
84g (3 ounces or ½ cup minus 1 tablespoon) golden/raw caster sugar, or superfine white sugar
125ml (½ cup) lemon juice
2 large eggs, at room temperature
2 large egg yolks, at room temperature
4 teaspoons (20ml) finely grated lemon zest
X2 sterilised preserving jars 185ml or approx. ¾ cup capacity
First, using a double boiler, melt the coconut oil, once the oil has melted add the sugar, lemon juice, eggs and lemon zest. Gently whisk until well combined.
Keep whisking constantly, the curd has finished cooking when it has a thick custard consistency. This usually takes approximately 13 minutes.
Remove the bowl from the heat and continue to gently whisk for approximately 5-7 minutes, the curd will continue to thicken as it cools. Now pour into the sterilised preserving jars or a small bowl.
Allow the lemon curd to cool to room temperature, secure the lids and refrigerate.