- 3
Ingredients
- 1 cup (240ml) fresh lemon juice (from about 5-6 lemons)
- 1/2 cup (120ml) water
- finely grated zest of 5 lemons
- 1 tbsp pure lemon extract
- 6 large egg yolks
- 1 cup (200g | 7.10oz) granulated sugar
- 1/3 cup (38g | 1.3oz) corn starch
- 1/2 cup (120g | 4.2oz) butter, softened
Preparation
Step 1
Combine the lemon juice, lemon zest, water and lemon extract in a medium saucepan and slowly bring to the boil.
Meanwhile, combine the egg yolks and sugar in a mixing bowl. Whisk vigorously until the mixture turns a light shade of yellow and becomes nice and thick, about 2 minutes. Add the corn starch and resume whisking until it's completely incorporated.
Delicately pour half of the boiling lemon juice into the egg mixture and quickly whisk it in, then add the other half and whisk until well combined. Make sure that you start whisking as soon as the juice comes in contact with the eggs, to prevent them from cooking and scrambling.
Once all the lemon juice has been added to the eggs, pour everything back into the saucepan. Place the pan back over medium heat and whisk CONTINUOUSLY until the lemon cream comes to a full boil and the curd thickens and turns a vibrant yellow.
Remove the pan from heat and whisk in the butter, about a third a time, until smooth and creamy.
Transfer to a clean container, cover and cool or refrigerate.