This recipe comes from my English grandmother (dates from 1971) and it's the one I've known since childhood.
I always found it delicious as it's fantastically sour and sweet. It has a strong and fresh lemon flavor as well as a beautifully creamy texture.
Makes 2 jam pots
175g Unsalted butter
175g Castor sugar
3 Eggs (~50g)
170ml lemon juice (from 3-4 organic lemons)
The rind of 3-4 lemons
1. Put the butter and the sugar in a bowl over a saucepan of simmering water (bain-marie). Melt.
2. Grate and squeeze the lemons.
3. Add to the butter and sugar mixture. Stir until the sugar has dissolved.
4. Beat the eggs and add to the contents of the bowl.
5. Cook, continuously stirring and being careful to prevent lumps or curdling.
6. Let it thicken slowly.
7. Pour into pots and cover immediately.
The thickening phase takes around 10 to 15 minutes.
If the mixture doesn't thicken, then increase the temperature a little.
The "LEMON CURD" continues to thicken once it is poured into the pots.
It has to be eaten fairly rapidly and can be kept up to 2 weeks in the refrigerator.
"LEMON CURD" can have many uses and is perfect when spread on bread, scones or crackers, but it is also gorgeous when used as a filling in tarts, cakes, sponges and trifles.
If you add some whipped double cream to it, then it will be a little lighter in taste.
(Lemon Curd In Pot -Pic by www.stonewallkitchen.com)
(Lemon Curd In Bowl -Pic by www.taunton.com)
I really really want to make lemon curd, only if I could find some good lemons without fungicide all over...ReplyDelete
Unfortunatelly, lemons with fungicide are not good for the health and would never taste as fine as organic lemons...ReplyDelete
Hope you'll find some!
I have a deliciously simple recipe for blueberry lemon curd tart - just a pie crust, then mascarpone mixed with lemon curd, then blueberries glazed with lemon curd, and chill the whole thing. I should try making my own lemon curd one of these days...ReplyDelete
Your recipe sounds very yummilicious!
You'll see that making your own "LEMON CURD" is very easy and it tastes far better than the bought one, in my opinion!
Gosh, thank you again ! I've lived in England and since I left that country I've never eaten lemon curd again. I'm going to make some !ReplyDelete
I am used to making my own lemon curd; though I haven't for a long time because it's getting harder and harder to find organic lemons.ReplyDelete
I feel like trying Jess's receipe with strawberries. Thanks!
try tiramisu with lemon curd, it's so delicious!ReplyDelete
I have jars of lemon curd that I need to use up. I will try your suggestion of spread of fresh bread - that sounded great. But do you have any recipes for using it, lemon bars, tarts, cookies? anything?ReplyDelete
Thanks for leaving a comment and for passing by! As a matter of fact, I have 2 recipes which use lemon cud:ReplyDelete
or why not eat it with those:
I hope that I was able to help you... Cheers!
Thanks for the recipe. I would like to find out if it can be stored for just days or weeks.ReplyDelete
ANONYMOUS: You can keep it up to a week in the refrigerator! I hope you'll enjoy my version of lemon curd...ReplyDelete
I just wanted to add that my favorite way to eat a bit of fresh homemade lemon curd (everyday) is to add a tablespoon or so to some vanilla yogurt. It is really super delicious! Thanks so much for the recipe.ReplyDelete
Hola: quiero hacer lemon curd y he visto que no pones ralladura de limón. Quiero preguntarte si sale mejor así. Espero que comprendas español. Puedes visitar mi blog. Estaré encantada. Me gusta tu blog.ReplyDelete
Any: Hola Ana! Thanks for passing by and for leaving a comment! I'm very happy to know that you like my blog! It is better to use lemon rind in order to make lemon curd. My recipe uses lemon rind... I hope that I was able to help you! Cheers...ReplyDelete
Rosa, pero en tus ingredientes no dices que pones ralladura de limón. Es mejor ponerla o no?ReplyDelete
Con tu permiso te enlazo en mi lista de blogs preferidos.
ANA: In fact it's metioned in the method, but now, I have added the lemon rind in my ingredient list... It is better to add the lemon rind, otherwise you curd would be bland and uninteresting! Thanks for adding my blog to your list/blogroll!ReplyDelete
I am on a lemon curd wave!!!