Lemon Curd. (+Recipe!)

October 18, 2011

I am a huge fan of lemon curd. I love it far, far more than jam and marmalade. It’s lovely super sweet yet sour taste is absolutely addicting, and I could quite happily sit with a jar and a teaspoon, spooning the lovely gooey substance into my mouth until the whole lot has gone. It’s fantastic in tarts, spread over toast, and even as an alternative filling to jam in a victoria sponge. I found a recipe for this wonderful spread in a Sainsburys Magazine a couple of years ago, and I’ve been making it ever since. (I actually made some just before I wrote this post!) So today, in celebration of the wonderful lemon curd, I thought I’d share the recipe with you:

Zest and Juice of 4 Lemons
100g/4oz Butter (cut into cubes)
200g/7oz Caster Sugar
3 Eggs and 1 Egg Yolk

Add the zest, juice, sugar, and butter into a heatproof bowl, and set over a pan of simmering water, making sure the bottom of the bowl does not touch the water. Stir with a whisk until the butter has melted.

Crack the eggs and egg yolk into a separate bowl and lightly beat with a fork. Stir this into the lemon mixture. (I really beat this in for fear my eggs will curdle!) Leave to cook for around 10-15 minutes, stirring every so often, until the mix thickens to a custard like consistency and feels heavy on the whisk.

Take the bowl off the pan and pop it onto a work surface and allow it to cool. (I usually leave mine until it’s body temperature.) Spoon (or ladle) into spotlessly clean jars (you can sterilise them by chucking them into a microwave (minus the lid) for about 10 minutes on 140C.) Leave to cool a little more, then chuck it into the fridge.

It supposedly keeps for around 2-3 weeks, but I’ll be lucky if my jar survives a week!

And there you have it. I find the recipe really simple, not as daunting as people make it out to be. Plus I find it tastes far, far better than the shop-bought stuff!

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