Silky Lemon Curd

Method

1. 1

   Set a heatproof bowl over a pan of barely simmering water (the bowl should not touch the water). Add the sugar, butter, lemon zest and lemon juice, and stir until the butter melts.

2. 2

   In a separate bowl, beat the whole eggs, yolk and salt together. Pour the beaten egg through a sieve into the warm lemon mixture, whisking constantly.

3. 3

   Cook gently, stirring with a spatula in a figure-of-eight, for 8–10 minutes until the curd thickly coats the back of the spoon (about 78–80°C / 172–176°F).

4. 4

   Strain the curd through a fine sieve into a clean bowl to remove the zest and any cooked egg.

5. 5

   Pour into a sterilised jar, press cling film onto the surface to stop a skin forming, and cool. Chill for at least 2 hours to set fully.

Scaling notes

• •This recipe doubles cleanly — use a larger heatproof bowl and add 2–3 minutes to the cook time.
• •When halving, use 2 whole eggs and skip the extra yolk; the texture stays silky.
• •Egg quantities round to whole eggs, so use the scaler as a guide and adjust to the nearest egg.

Ingredient substitutions

• •Swap lemons for the same volume of lime, or use 4 passion fruit + 2 lemons for a tropical curd.
• •No caster sugar? Blitz granulated sugar for 10 seconds to fine it down.
• •Vegan: replace eggs and butter as noted in the dietary variations below.

Dietary variations

Baker's tips

• •Never let the curd boil — it will scramble. Keep the heat low and the spatula moving.
• •Strain every time for that signature glassy finish.