This recipe is perfect with lemon curd and meringue cupcakes (see cupcakes or entertaining). However, the lemon curd and meringue cupcakes do not use all 600g of the curd. I am going to use the leftover to make lemon curd tartlets. The recipe quantities and general steps are from Neil Perry’s Rockpool.
155 g fresh lemon juice (about 3.5-4 small lemons)
zest of 1 of the lemons (use a microplane)
150g salted butter
265g castor sugar
Whisk the eggs in a bowl. Set aside.
Zest the lemon into a medium heavy-based saucepan.
Juice this lemon, and remaining lemons into a bowl on scales. Stop once you have 155g of juice. Add the juice to the medium saucepan.
Add the sugar and butter to the sauce pan.
Heat over medium heat until the butter has melted and the sugar is dissolved.
Turn your attention back to the eggs. While whisking the eggs, gradually pour 3 tbs of the warm lemon butter mixture. This warms up the egg mixture in preparation for adding it to the lemon mixture that is on the heat.
Then, holding the bowl over the medium saucepan, slowly pour the egg mixture into the lemon mixture. Continuously whisk the lemon mixture with the other hand as you do so.
Once the egg mixture is fully combined into the lemon mixture, continuously stir with a wooden spoon. Make sure you scrape the bottom and sides with the spoon as you stir. Stir on medium for 7-8 minutes. Do not let the mixture boil or it will curdle. It is ready when it coats the back of your wooden spoon, and you can run a finger down the middle and there is no run (just like making jam).
Pour into containers. This will last for up to 2 weeks in the fridge. I usually freeze the leftover and defrost when I want to use again.