Lemon Curd Squares
Ingredients Yield: 24+- 800ml (3 1/3c) Water
- 400g (2c) Granulated Sugar
- 8 Egg Yolks
- 90g(2/3c) Cornstarch
- 100g (1/2c) Granulated Sugar
- 3 Lemons, juiced and zested
- 60g (1/4c) Butter
- 1 prebaked Shortbread crust, 9x13
Instructions
- Combine water and 400g of sugar in a pot and place on the stove on medium high heat. Bring to a boil.
- In a boil whisk the egg yolks until they just break apart.
- Combine the cornstarch and other amount of sugar and sieve over egg yolks. Mix together until thick and smooth.
- Once sugar water comes to a boil, temper egg yolks by gradually adding some of the water to the egg yolk mixture and whisking at the same time. Do this until the bottom of egg bowl is warm then whisk the warm egg mixture back into the pot with the rest of the water.
- Bring to a boil on medium high heat so the cornstarch fully activates and thickens the mixture.
- Remove from stove and stir in butter, lemon juice, and zest until butter has melted.
- Pour over top a prebaked shortbread crust and place plastic wrap directly on top to prevent a skin from forming.
- Chill in the fridge for 4 hours or until set, cut into squares and enjoy!!
Check out the video!!!
Shortbread Crust:
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