The trick here is to heat the mixture very gently and continually stir with a rubber spatula to avoid scrambling the eggs. Making your own curd from scratch can feel intimidating, but it’s really so easy and you feel like a wizard when you watch the liquid thicken into a luscious silky custard.
This recipe makes enough for a layer between two cakes, with a little left over to serve on the side (or for taste-testing purposes). For the Angel Food Cake, make a double batch.
- 1/2 c white sugar
- 2 T cornflour
- 4 large egg yolks
- 3/4 c water
- Juice and zest from one lemon
- 1 T butter
- Pinch of salt
In a small pot, whisk together sugar, cornflour and egg yolks.
Heat on the stovetop on low-med heat while gradually whisking in the water until combined.
Continue heating, stirring constantly with a spatula, continually scraping the mixture off the bottom of the pot to ensure it doesn't stick.
When it reaches the consistency of thick yoghurt, remove from the heat. Add lemon juice, zest, butter and stir until combined.
Store in a sealed container in the fridge. Will keep 3-4 days.