Editéur Plus Editéur Plus - The Twelfth Issue | Page 23

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EDITÉUR PLUS
THE RECIPE
SUPER LEMONY
LEMON CURD
ADAPTED FROM BAREFOOT CONTESSA
MAKES 1 SERVING
• 500ml Lemon juice, freshly
squeezed
• 600g white sugar
• 250g butter, salted
• 9 extra large eggs, whole
• 20g cornstarch
DIRECTIONS
This curd should keep well for 2 weeks in the fridge. I use this curd to fill
chocolates, cakes and sandwich between cookies, or just to eat with a
spoon. Should you prefer sweeter curd, increase the sugar in this recipe as
needed. To get the most out of your lemons, keep the unzested peels to
make candied lemon peels.
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Put the peels in a food processor fitted with the steel blade. Add the
sugar and process until the zest is very finely minced into the sugar.
In a bowl mix eggs, sugar and corn-starch together, then add lemon
juice.
Pour mixture into a medium sized saucepan and heat on medium heat,
mixing continuously with a whisk. (as it heats up, it will start thickening)
After your curd is thick enough for you to split the mixture on the back
of wooden spoon by pulling your finger through it, its ready.
Place a strainer over a large glass bowl, and strain the curd to eliminate
any zest. Leaving you with a bowl of smooth delicious beautiful curd!
Cut the butter into small cubes and add stir to combine.
Decant into sterilised jars and refrigerate.
EDITÉUR PLUS / THE TWELFTH ISSUE