When we make pavlova we are stuck with 4 egg yolks and always wonder what to do with them. There are a few recipes that we have at our fingertips, but this lemon curd is one of the best and easiest ways of using the yolks. It makes a nice sized jar and from experience, never lasts very long once made. Spread it on toast and scones or to sandwich together a sponge cake.
Lemon Curd
- 4 egg yolks
- 167ml caster sugar (or 2/3 of an Australian cup measure)
- 60g unsalted butter
- 2 tsp grated lemon zest
- 100ml lemon juice
Whisk the egg yolks and sugar until well combined but not too frothy.
Tip into a heavy-based and non-reactive saucepan, then add the butter, zest and juice.
Bring to simmering point over a medium-heat, stirring constantly (about 5 minutes).
As soon as you see bubbles, remove from the heat, still stirring.
Allow to cool. Transfer to sterilised jars and seal.
(Original recipe from The Cook’s Companion by Stephanie Alexander, Lantern, 2004.)
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