Lemon CurdPosted 9 December 2010 by Debbie
How can you not love lemon curd? It’s tangy, sweet, fruity, creamy — it’s like summer in a jar. I was so excited to make homemade lemon curd for the first time and, although it seems like it might be complicated, it was really quite easy. There are, of course, many recipe variations out there, with different proportions of lemon, sugar and eggs. Some (yes you, Delia), include cornflour, which seems a bit bizarre to me. I used The Pink Whisk’s recipe for Super Zingy Lemon Curd.
- Juice and zest of 6 lemons
- 120 g butter
- 450 g caster sugar (I used golden)
- 4 eggs
First, zest the lemons. This takes a bit of time and elbow grease.
Juice the lemons and add the juice, zest, butter and sugar to a bain-marie, (either a real one, or just a bowl over a pan of simmering water). Let these ingredients melt together, stirring occasionally with a whisk.
Meanwhile, beat the eggs. When the lemon/butter/sugar mixture has melted, take it off the heat and add it to the eggs slowly, whisking it in. this step is not strictly necessary, but helps to prevent the eggs curdling. When the two have incorporated, pour the mixture back into the bowl/pan and heat gently.
Stir it every now and then over a gentle heat until the lemon curd has thickened. This took about 10 minutes.
Pour the lemon curd into warm, sterilised jars and seal. Make sure that if you’re making this for gifts, that you have enough left over for yourself to taste! I made three and a half small jars.