0:00
Hello! I'm Emily and I'm going to show you how to make deliciously tangy lemon or lime
0:05
curd. Start by peeling two lemons or limes. Use a sharp knife to remove the peel, trying
0:11
to take off only the skin and leave behind the bitter white pith. Squeeze the lemons
0:16
or limes and save the juice. Throw away what's left of the fruit
0:25
Separate six egg yolks from the egg whites by cracking each egg and passing the yolk
0:28
back and forth between the two halves of the egg shell, letting the egg white drip
0:32
into a bowl until only the yolk is left in the shell
0:39
Place the egg yolks in a saucepan with three quarters of a cup of sugar. Whisk them together
0:43
for one minute until they look pale and creamy. Add the lemon or lime peel and the juice and
0:49
whisk together. Then place the saucepan over medium-low heat and cook gently for 10 minutes
0:56
stirring or whisking the whole time. You'll notice the liquid getting thicker, but not
1:00
as thick as you would expect. It will get much thicker when it cools. Just cook it until
1:05
the liquid coats the back of a spoon, or if you have a thermometer, you can measure the
1:09
temperature and it will be ready when it gets to 175 degrees Celsius or 350 degrees Fahrenheit
1:17
Pour it into a bowl through a sieve to remove the lemon or lime peels. Add half a cup of
1:22
butter and stir until it melts into the curd. Place cling film or saran wrap over the bowl
1:30
pressing it down to touch the surface of the curd. This prevents a skin forming on the
1:34
curd. Refrigerate the curd for at least an hour until it thickens, or until serving
1:40
Use it within one week. You can do so many things with this curd. Try my Key Lime Pie
1:46
Cake or my Lemon Curd Watercolour Cake. Subscribe to my YouTube channel for more cake
