Sauces
Lemon Butter Curd
Prep 10 mins. /Cook 12 mins.
Makes 2 ½ cups
Easy
Lemon Butter Curd
Method
- Combine eggs, sugar, rind and juice in a heatproof bowl over a saucepan of gently simmering water. Cook, stirring, for 3 minutes or until sugar has dissolved.
- Gradually add the butter, one or two cubes at a time, whisking continuously.
- Cook, whisking, for a further 5 minutes or until mixture has thickened and coats the back of a spoon. Remove from heat. Cover the curd surface with plastic wrap to prevent it from forming a skin. Allow to cool to room temperature, then refrigerate until cold.
- Serve on toast, scones or on your favourite sponge cake.
More Tips
- Lemon butter can be refrigerated in a sterilised jar or container for up to 2 weeks.
- Freeze lemon butter for up to 3 months. Store in an airtight container. Date and label clearly. Defrost in the refrigerator overnight. Whisk defrosted lemon butter until smooth before using.
IN THIS RECIPE
Chef's Choice Unsalted Cultured Butter
When you really want your pastry and baking to shine, unsalted cultured butter delivers with that sought after creamier fresh tasting butter that is versatile and ensures great results every time. As an unsalted butter, Chef's Choice allows you full control over the seasoning of your dish. Winner of the Champion Butter award at the 2018 Australian Grand Dairy Awards, Western Star Chef’s Choice Unsalted Cultured Butter is a premium quality butter, celebrated for its extra creamy continental taste and texture. Western Star has been Crafting Butter in Victoria since 1926 when the leading butter makers in the Western District came together. Over 95 years later and trusted for generations, Western Star truly is Australia's Favourite
More Sauces recipes
Reheating Hollandaise or Béarnaise sauce?
Never microwave! These are fragile emulsions and will split. Reheat by gently whisking over a double boiler on low heat. If the emulsion begins to split, try whisking in a spoonful of warm water, never add more butter.