Fresh Lemon Curd Recipe
I don’t know about you, but I do enjoy a nice, tangy, fresh lemon curd. Yes, it is readily available in supermarkets, but when it comes to taste and tanginess, it takes something to beat a homemade version.
We are lucky enough to have an abundance of fresh lemons, on my parent’s lemon trees and on our own. Needless to say we do use a lot of lemon in cooking.
Last week I decided that I wanted share this simple fresh lemon curd recipe, as this weeks post, but I started to get the ingredients together, only to find that I only had enough eggs for half the recipe (I keep on to Neal that we should get some chickens), which only made one jar (that is almost empty now!).
The full recipe makes just under a kilogram of lemon curd….
Simple Fresh Lemon Curd Recipe
You will need:
- 4 medium to larger nice skinned lemon – washed, zested and squeezed.
- 225gr butter (I always use salted butter, but you could use unsalted).
- 450gr castor sugar.
- 5 medium to large eggs – well beaten and strained.
- A double boiler (or a glass or metal bowl that sits nicely on top of a saucepan).
- A couple of glass jars with lids, scrubbed clean (enough to hold approximately one kilogram of lemon curd).
- A lemon squeezer.
- A fine grater or zester.
Total cooking time: Approximately half an hour, maybe a little longer.
1) Firstly pop your oven on low (110C/230f) and pop the jars and the lids in to warm.
2) In the bowl (or double boiler) put the sugar, butter, lemon zest and lemon juice (when zesting the lemons, take care not to take too much pith as this can be a little on the bitter side. I never worry too much about any small pips getting into the curd. It makes it more authentic… Big ones I do remove though).
3) In the saucepan (or the bottom part of the double boiler) bring some water to the boil (I always add a touch of vinegar to prevent the water marking the pan) and place the bowl on the top of the pan (the pan should not be touching the water).
Reduce the heat – you want the sugar and butter to melt slowly – and stir occasionally.
4) Once the butter and sugar have dissolved, add the strained eggs to the mixture (whilst stirring) and continue to cook over the water. Now it is advisable to keep stirring or the eggs may scramble.
5) Once the curd is thick enough to coat the back of a spoon it is done.
6) Carefully remove the jars from the oven and pour in the curd. Seal with the lids right away and leave to cool.
The lemon curd will keep for two weeks out of the fridge (assuming you don’t get crumbs in it) or for one month in the fridge.
There you have it; a simple fresh lemon curd recipe!
How We Like To Eat It…
Apart from the obvious, smothering of fresh bread or toast with lemon curd, we enjoy it dolloped on thick (Greek) natural yogurt.
Which we then sometimes sprinkle with crumbled digestives, to give it a cheesecake like taste or with chia seeds for a different texture and added protein.
You can see why the jar is nearly empty already!
I think a lemon curd ice cream would work rather well too. Something to experiment with in the future!
How do you like to eat your lemon curd?
© 2016, Debbie. All rights reserved.