I know it’s Autumn and gold is the colour of the season but I’ve been using lots of lemons in food demos this week and thought I’d make some lovely sunshiny lemon curd to brighten up my day. I just love the colour of lemon curd, it makes me smile even before I open the jar and inhale that zingy lemony scent and then taste the lemon curd itself.
I used to hate making curds though I’ve made a few on this blog and even done a how-to page on making curds;
This is the most famous curd of them all and the simplest too, lemon curd pure and simple. The worry when making curds is that sometimes it can take ages for the curd to set up and you feel like you are stirring for ages, or maybe tiny bits of egg don’t mix properly and ruin the whole look of the finished curd. It can be frustrating but this lemon curd was just a joy to make and came together perfectly.
For me I think the difference was that I poured boiling water from the kettle into my base pan before setting the bowl on top (making sure the boiling water didn’t touch the base of the bowl), the bowl was therefore warmed up nicely before I added the butter, sugar and lemon zest and juice to it and allowed the butter to melt then stirred well so all the sugar and zest were well mixed in.
I whisked up the eggs and egg yolk in a small bowl and then stirred this into the melted mix of butter, sugar and lemon zest in the pan.
It only took 12 minutes with me stirring it occasionally.
It was ready when I lifted the spoon and the lemon curd coated the back of it perfectly without dripping off.
I then ladled it into sterilised jars and popped on the lids.
This recipe makes 2 decent sized jars. Lemon curd doesn’t keep like jams and jellies, you have to stire it in the fridge and use it within 2 weeks. It never lasts that long!
So there you are the simplest curd of the lot, perfect for adding a bit of summery sunshine to a cold Autumnal day and making your morning toast taste great.
- 4 lemons
- 200g/7oz caster sugar
- 100g/3½oz butter
- 3 eggs plus one egg yolk
- Heat water in a kettle then pour into a pan on medium heat to keep it simmering, place a heat proof bowl on top of pan and make sure that the water does not touch the base of the bowl.
- Add the sugar, lemon zest, juice and butter and stir to dissolve sugar and melt the butter.
- Meanwhile crack eggs into a bowl and whisk well
- Add the eggs slowly to the lemon mixture and stir well to combine
- Continue cooking for about 12 minutes stirring occasionally
- The curd is ready when it coats the back of the spoon and doesn't drip off
- Ladle carefully into sterilised jars and cover with lids
- Store in fridge and use within 2 weeks
- This will make 2 medium sized jars