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–+ servings
simple lemon curd with mousse

Lemon Curd

Lydia Nuttall
Quick and simple to make, and uses those lovely fresh lemons that are abundant in summer
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Prep Time 5 minutes
Cook Time 10 minutes
cooling time 20 minutes
Total Time 35 minutes
Course Dessert
Cuisine French
Servings 1 cups

Equipment

  • small saucepan
  • fine sieve

Ingredients
  

  • 3 lemons zest and juice
  • 1/2 cup caster sugar
  • 3 eggs 60g size used
  • 80 grams butter

Instructions
 

  • Put the eggs and sugar in your saucepan and whisk to combine well.
  • Whisk in the butter cubes, zest and juice.
  • Place on the stove on gentle heat and gradually bring to a low simmer. Stir all the time with the whisk as it will thicken quickly.
  • When it is the consistency of thickened or dollop cream, run it through your fine sieve into a small bowl. This step is necessary if you are needing it to be completely lump free, and remove the zest. But omit the sieving if that is not required.
  • If you are not making it into a mousse straight away, divide into two sterilised jars and seal. It will keep in the fridge for up to 2 weeks.
Keyword lemon
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