Ingredients
- 3 eggs plus 1 extra yolk
- 120 g caster sugar
- 120 ml lemon juice
- zest of 2 lemons
- 2.5 tsp Jasmine powderSuperboba
- 1 pinch fine salt
- 90 g unsalted butter, cold and cubed
Steps
Whisk the eggs, extra yolk, sugar, lemon juice, zest, Jasmine powder and salt together in a heatproof bowl until smooth.
Set the bowl over a pan of barely simmering water, making sure the base does not touch the water. Direct heat scrambles curd in seconds.
Stir constantly with a spatula, scraping the sides and base, for 8 to 12 minutes. It will thicken slowly and then all at once. It is ready when it coats the spatula and holds a line when you draw a finger through it.
Take it off the heat and beat in the cold butter a few cubes at a time, waiting for each addition to disappear before the next.
Push the curd through a fine sieve to catch the zest and any egg that set, then jar it and press cling film onto the surface so it does not skin.
Refrigerate at least two hours. It thickens considerably as it chills.
Good to know
- Cold butter, off the heat, a few cubes at a time. That is what makes curd glossy rather than greasy.
- It will look too thin in the pan. Trust the finger-line test and take it off, because overcooked curd turns grainy and cannot be fixed.
- Jasmine and lemon is the pairing here, and both are delicate, so keep the tea at 2.5 tsp and let the citrus lead.
- Keeps two weeks in the fridge with the film pressed on the surface.
