Lemon curd with a twist

October 11, 2019

PREP 5/Mins
SET 10/Mins
One jar/Serves

4 egg yolks
2/3 cup sugar
1 serve (10 grams) Two Islands vanilla collagen beauty powder
1/3 cup fresh lemon juice
Pinch of salt
6 tablespoons unsalted butter - room temp

1. Bring a saucepan of water to the boil.

2. In a separate glass bowl add the egg yolks, sugar, lemon juice and salt. Whisk gently.

3. Reduce your saucepan to a simmer and place your glass bowl over the top.

4. Whisk constantly until the curd thickens, resembling the texture of a hollandaise sauce.  It will take about ten minutes.

5. Just before you turn the heat off, add one serve of vanilla collagen powder and whisk for a further minute.

6. Turn off the heat, remove your glass bowl and add the butter (cut into pieces) to the curd.

7. Stir with a spoon until melted.

8. Pour the curd into a jar or bowl, and place a piece of bees wax wrap, or plastic wrap directly on top so its touching the top of the curd.  This prevents a skin from forming on top.

9. The curd will continue to thicken as it cools.  Once cool, the wrap can be removed.

NOTE:
The curd will keep in the fridge for up to ten days.  For longer storage, you can freeze the curd for up to 3-6 months. When using from the freezer, thaw it in the refrigerator overnight before serving.

About the author

This recipe was created for Two Islands by Nicky of @beautyandtreasures