Lemon curd is brilliant. It’s similar to a Jam or preserve, but with a zesty vibrant flavour. However, lemon curd cannot be described as a preserve, as eggs as used to thicken the mixture. It is technically classified as a custard, explaining its shorter shelf life. Recipes date back centuries, with the first ones holding very close to the name lemon curd. In these first recipes, lemon juice was added to cream and the acid formed curds, which were then strained through a cheese cloth. However, lemon curd has changed a lot since then and is now a smooth, bright and delicious spread that is very versatile so can be used in a variety of recipes.
Makes: Medium size jar
Cook time: 15 minutes
Prep time: 5 minutes
Ingredients
Juice of 3 lemons
Zest of 2 lemons
150g sugar
75g butter
1 egg and 2 egg yolks
Method
- Half fill a pan with water and bring to the boil. This is going to be used as a Bain-Marie (double boiler). Make sure you have a heatproof bowl that can sit comfortably on top of the pan.
- Juice and zest your lemons. Add the lemon juice and zest to the bowl along with the sugar and butter.
- When the pan is boiling, place the bowl above it and heat until the butter has completely melted.
- Whisk the eggs together in a separate bowl and add the lemon mixture on the heat ensuring you combine thoroughly.
- Continue to cook on the heat for 10 minutes. It should be whisked continuously. This might seem excessive, but if you stop whisking you could end up with a scrambled egg consistency.
- You will know the mixture is finished if you can coat the back of a wooden spoon and run your finger through the middle of the spoon, drawing a line in the mixture the two sides of which do not come back together.
- When cooked, pour into a sterilised glass jar, leave to cool and transfer to the fridge where you can store it for up to a month.
#Accessibility (image description: The image is set on a black background, we can see a jar that is hexagonal in shape and has a dark black, purple lid. The jar is filled with smooth vibrant lemon curd, set next to the jar is half a lemon we can see all the segments and the light is reflecting against it, there is also a small pile of sugar on the slate table, some is scattered around glistening and reflecting the light.)