lemon curd
Lemon Curd or lemon cheese has been around in Britain since the mid 1800's. As a child I ate it spread on bread or toast at tea time. You can use it in all sorts of sweet treats; tarts, puddings, tray bakes, ice cream cakes etc... This recipe is simple to make - all ingredients into one bowl and tastes 100 times better than any you could buy in a supermarket. Whilst it is sweet it still manages to pack a big lemony punch and is a particular favourite of friends and colleagues.
prep time
30 Min
cook time
30 Min
method
Stove Top
yield
4 x 8oz jars
Ingredients
- 11 1/2 ounces golden caster sugar (superfine in the usa)
- 4 - lemons - juiced and finely grated zest
- 4 ounces butter, unsalted - cut into small pieces
- 4 - eggs, lightly beaten
How To Make lemon curd
-
Step 1You will need to use a bain marie or a large bowl over a pan of simmering water. The bottom of the bowl should not touch the water.
-
Step 2Put all the ingredients (sugar, lemon juice, lemon zest, butter and eggs) into the bowl and using a wooden spoon stir continually until the mixture is thick and coats the back of the spoon.
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Step 3Pour into sterilised jars and seal. Leave to cool fully before labelling. This lasts 6 weeks if stored in a cool place. I will add that a friend mentioned the other day she has only just finished a jar I gave her in June. She opened it in June and has stored it in her fridge, between uses since then.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Spreads
Category:
Jams & Jellies
Keyword:
#lemon
Keyword:
#curd
Keyword:
#traditional
Keyword:
#english
Ingredient:
Fruit
Culture:
English
Method:
Stove Top
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