In the past I have always been scared to make lemon curd (or any curd for that matter). I used to think it was this very complicated thing which required loads of steps and ingredients. Also I didn't really know what to do with it, how to use it. Fast forward a few years, and at this stage I had a Cafe and catering business and had become quite good at making pavlovas. They were a stable in the cafe and a popular request for catering from my clients. I had read Nigella Lawson made a pavlova using lemon curd as a topping instead of your traditional thick cream, so I decided to give it a go. Wow and I mean wow. It was delicious and I was hooked. I have tested various lemon curd recipes, and loads were lovely and nice, but my favourite is this one. It is a Nigella recipe that I tested many times and never fails. Have also made it using orange juice instead of lemon - still fantastic.
There are so many ways to use lemon curd - on pavlova as mentioned above, in tart shells and topped with meringue, in sponges, in doughnuts even a croquembouche.
2 large eggs
2 large egg yolks
150 g caster sugar
100 g unsalted butter at room temperature (very important) and cubed.
Juice and finely grated zest of 2 unwaxed lemons.
1. In a medium size pan add all your ingredients (off the heat) and whisk until well combined.
2. Place pan on medium/low heat and stir with a whisk continuously. Do not walk away from it. After a couple of minutes lower your heat to low and keep stirring until thickened (about 5-7 minutes). Once thickened, transfer to a bowl and set aside to cool. Cover with cling wrap directly on the curd so a skin doesn't form. Will keep in the fridge for 3 days.