Page 324 - YC Cooking School

Sweet Treats

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Eight tips for lovely lemon curd

1. Lemon curd is essentially a lemony custard, made with eggs, sugar, butter, fruit
zest and juice – and like a custard, it’s usually cooked over a double boiler.

2. Lemon curd is delicious and extremely versatile. You can enjoy it dolloped onto
fresh scones or breakfast pancakes, served with shortbread fingers for dipping as a
‘deconstructed lemon tart’ or as a filling for sponge cakes or lemon drizzle cakes. You

can even mix it into homemade ice cream!

3. To make grapefruit or lime curd, simply follow the same recipe, but switch the zest
and juice to the fruit of your choice.

4. Juicing citrus fruit can be time-consuming business. Take the grunt work out of this
by popping the fruit into the microwave for 20-30 seconds to warm up and soften.

5. For this recipe, low and slow is the key. If the water in the double boiler boils too
vigorously, the eggs in the curd will start to cook. It should take 20-25 minutes for the

mixture to thicken up to the consistency of runny custard. Don’t fret if you have a few
lumps in your curd – just strain them out before cooling.

6. You can also make lemon curd in a regular pot, without a double boiler. Just make
sure that you whisk the ingredients continuously in the pot while cooking over a low
heat.

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