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Ingredients
- 2 eggs
- 2 egg yolks
- 1 cup (220g) caster (superfine) sugar
- 1 tablespoon finely grated lemon rind
- 1/2 cup (125ml) lemon juice
- 1 1/3 sticks (150g / 2/3 cup) cold unsalted butter, chopped into 3/4-inch cubes
Details
Servings 1
Preparation time 15mins
Cooking time 75mins
Preparation
Step 1
1. Place the eggs, egg yolks, sugar, lemon rind and lemon juice in a medium bowl and whisk to combine.
2. Transfer the mixture to a large saucepan over medium heat and cook, stirring, for 2 minutes or until the sugar has dissolved.
3. Reduce the heat to low and add the butter, 3 pieces at a time, stirring continuously until melted.
4. Cook, stirring constantly, for a further 4–6 minutes or until the curd has thickened and coats the back of a spoon.
5. Immediately strain into a heatproof bowl, discarding any solids. Allow to cool slightly and cover with plastic wrap. Refrigerate for 1 hour or until chilled.
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