Lemon Butter (Curd)

'Lemon Curd' is originally English in origin dating back to the early 1800's.  The recipe back then was rather literal — lemon acidulating cream to form curds then separated from the whey through a cheesecloth.

Ingredients

• 1/2 Cup of Lemon Juice
• 3/4 Cup of Caster Sugar (Fine White Sugar)
• 200g Butter (Unsalted)
• 3 Eggs (at Room Temperature)

Method

1. Place a heat-proof glass bowl in a saucepan above water level and get water just simmering
2. Add butter, caster sugar, lemon juice, beaten eggs
3. Stir gently with wooded spoon for 10 to 12 minutes, will thicken, scrape back of wooden spoon, if line stays there, it is ready
4. Place bowl in a sink with cold (not iced water) to stop it cooking
5. Transfer to airtight container and set overnight in fridge

Makes 2 cups of lemon curd/butter

• Preparation Time: 2 minutes
• Cooking Time: 15 minutes

Storage

Keep in an airtight container or sterilized jar.  Store in the fridge, unopened, for up to 6 months – once opened, consume within 1 week.

To make the Microwave version

Place all ingredients in a microwave-safe bowl or jug.  Cook on HIGH for about 6 minutes (depends on microwave) – stopping every minute to whisk mixture.  Once mixture is smooth and thickened, place bowl in sink of cold water (as seen in video) and whisk until cool.

Thanks to the one pot chef OnePotChefShow – Lemon Curd (Lemon Butter).