How To Make Lemon Curd

LEMON CURD

 

I’ve been making lemon curd on and off for quite a few years now and I love it. The first time I made it, I had bought lemons on special offer but didn’t have a clue what the heck I was going to do with them (this happens quite a lot in our house!) I can’t remember whose recipe I spotted at the time for lemon curd but I made it and I was hooked immediately. It’s lovely on bread or cakes but it’s equally as lovely on its own from the jar with a spoon…

The recipe I’m sharing here is adapted from Darina Allen’s book Forgotten Skills of Cooking and makes one small jar. Last year, I made the mistake of letting the pot simmer, I ended up with rather unattractive lumps of cooked egg white throughout the pot. If this happens, you can strain them out but you will end up with less curd (possibly half a jar less) than you should.

Oh and one more thing, Darina says it is best eaten within a fortnight…

But don’t worry about that, I have a little recipe up my sleeve that will help you use it all up and I’ll be posting on Friday.

Oh, I nearly forgot to say… It’s delicious on Pancakes!

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Ingredients:

25g butter

55g caster sugar

grated zest and juice of 1 lemon

1 whole egg and 1 egg yolk, whisked

Method:

In a small saucepan, melt the butter on a very low heat.

Add the caster sugar, lemon zest and juice. Then add the whisked eggs.

Stir carefully over a gentle heat with a wooden spatula until the mixture coats the back of it.

Remove from the heat and pour into a clean bowl or sterilised jar (if you are not using it all straight away)

NOTE: It will thicken further as it cools!

Cover when cool and refrigerate.

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