- In a large bowl, beat the butter and sugar with an electric mixer until pale and fluffy.
- Slowly add the eggs one at a time and beat.
- Mix in the lemon juice and add the lemon zest. The mixture will look curdled, but it will smooth out as it cooks.
- In a medium, heavy-based saucepan, cook the mixture over low heat until it looks smooth. The curdled appearance disappears as the butter in the mixture melts.
- Increase the heat to medium and cook, stirring constantly, until the mixture thickens, about 10 to 15 minutes. It should coat the back of a spoon and leave a path when you draw your finger through it. Don't let the mixture boil.
- Remove the curd from the heat and transfer the curd to a bowl. Press plastic wrap on the surface of the lemon curd to keep a skin from forming and chill the curd in the refrigerator. The curd will thicken further as it cools. Covered tightly, it will keep in the refrigerator for a week and in the freezer for 2 months.
Want More Ideas?
Follow Kerrygold on Instagram
Mac & Cheese
Easy to make, classic comfort food. For those hungry for more, flavoured version...
Cheese Sauce Made With Kerrygold Cheddar Cheese
Method: Combine 1/4 cup milk and flour in a saucepan, stir with a...
Mixed Berry Crumble
Ideal for the predictably unpredictable Irish weather, this is a dessert for all...
One Pot Summer Chicken Casserole
Recipe by Clodagh McKenna Pre-heat the oven to 350...
Perfect Rosemary Roast Potatoes
Preheat the oven to 200°C or Gas Mark 6. Cut the potato...
Chicken Liver Pâté with Balsamic Vinegar & Capers
This chicken liver pâté is full of gutsy flavours and is a wonderful starter...