Lemon curd
British classic Lemon or Lime Curd
Ingredients
- fine white sugar (caster) - 150g
- Zest of either 2 lemons or 3 limes
- Lemon or lime juice - 75ml
- butter - 50g
- eggs at room temperature - 2 large
- sterilised jar - 1 medium
Instructions
Prepare ingredients
1. Wash your citrus fruit and dry in thoroughly. To make it a bit easier to juice you can heat them for 15 seconds in the microwave and then roll the fruit. Finely zest the fruit to to ensure that you don't get any of the pith (the white stuff) as this can make it bitter. Cut the butter in small cubes. Juice the fruit, you may not need to use all of the lemons depending on their size.
Microwave Method
2. Put the sugar, zest and juice into a microwavable bowl. Microwave on high for 3 to 5 minutes until the sugar has dissolved.
3. Add the cubed butter and stir. Leave to cool for 5 minutes.
4. In a separate jug whisk the eggs. Gradually beat the eggs into the sugar and juice mixture ( I add a tablespoon at a time).
5. Cook on a medium setting, I used 450W, for 5 to 6 minutes. Stop to stir the mixture every minute, beat it hard to try and stop any scrambled eggs forming. When the curd is ready it should be thick and glossy.
Hob Method
2. Put the sugar, zest and juice into a saucepan and heat on a medium to high setting stirring until the sugar has dissolved.
3. Add the cubed butter and stir. Leave to cool for 5 minutes.
4. In a separate jug whisk the eggs. Gradually beat the eggs into the sugar and juice mixture ( I add a tablespoon at a time).
5. Cook on a medium setting. You will need to stir constantly to stop any scrambled eggs forming and the prevent the curd burning on the bottom of the pan. When the curd is ready it should be thick and glossy.
To store
6. Spoon the warm curd into a sterilised jar. Top the curd with a circle of greaseproof paper. Leave the mixture to cool before adding the lid. Store in the fridge for up to 2 months.
Lemon curd sounds horrible but it really tastes great. When a lot of people hear the word curd they think of cheese. The curd ,in this case, is a citrus spread that is great on toast scones or even better use it to add at extra zing to Lemon drizzle cakes. A curd is preserve made with eggs and butter. Due to the eggs in the mix you need to keep it in the fridge and it will last for up to 2 months.
The amounts I have shown here will make 1 small jar. If you need more simply double the ingredients. I have shown 2 different ways to make the curd. You can either use the microwave method which has the advantage of being less likely to burn it on the bottom of the saucepan or you can use the hob method. Both work well, the hob approach needs a lot more stirring. Once it is cooked store in sterilised jars.
For me Lemon curd has the best flavour. If you are after a milder citrus flavour lime curd is also a good choice. Lemon curd can also be used in lemon meringue pie. Lime curd can be used in the American classic key lime pie. For a breakfast treat another great way to use them is to add them to some yoghurt and add some toasted breakfast cereal.
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