Fresh, homemade lemon curd is such a treat. Not only is it perfect spread onto a slice of toast in the morning, it also lends itself to being the perfect addition to many bakes. That delicious, luscious lemon freshness can really lift a bake from being good to amazing. Although I've used lemon curd in a few bakes, such as these raspberry & lemon meringue sandwiches and a batch of chocolate eclairs with lemon and chantilly cream, I've not as yet shared the recipe for this easy to make preserve....until now!
Not only is lemon curd great to use in your own baking and delicious spread on toast, it also makes a great gift for food lovers. Imagine receiving a jar of lovingly made lemon curd finished with a gingham cloth and ribbon as part of a birthday treat. You could even consider jarring some as an end of year gift for your child's teacher! Foodies are sure to appreciate it.
Although there are numerous lemon curds to choose from in the supermarket these days, none of them match the wonderful flavour of homemade curd. Of course, by making your own lemon curd you are able to make it as lemony as you like. This particular recipe makes just over 500g of homemade lemon curd with the zest and juice of three lemons. This produces a wonderful fresh and clear lemon flavour to the curd. As most of the lemony flavour comes from the zest consider reducing the zest quantity if you prefer your curd less lemony.
Now, I must admit that making homemade lemon curd does require a little bit of effort in the form of constant stirring. This stirring, along with the slow cooking, allows the eggs to warm evenly and gradually and prevents the curd from scrambling. This batch took me around 45 minutes to make in total, but that labour of love rewarded me with a jar and a half of delicious lemon curd. It's certainly worth that little bit of effort.
So let's get to it and bake!
Homemade Lemon Curd. Yum
Yield: approx 500g Lemon Curd
Time: hands on time about 40 - 45 minutes; cooling time.
Storage: In an airtight jar in the fridge for 2 weeks.
You will need:
Sterilised Jars / Kilner Jars
Wax seals and cellophane or jam jar lids
Heat proof pouring jug (ie Pyrex)
For the lemon curd
125g Unsalted Butter, cubed
225g Caster Sugar
3 Unwaxed Lemons, zest & juice
3 large Eggs, lightly beaten
How to make it:
1. Sterilise the jars. Heat the oven to 140c /120 fan / Gas 1. Wash the jam / kilner jars and lids (if using) by either placing them in hot soapy water or in the dish washer for a hot wash. Rinse them well. Without drying them lay the jars and lids on a tray
(for ease of moving them) and place in the warm oven to dry completely. If you're using kilner jars, boil the rubber seal as
dry heat can damage them.
2. Set up the bain marie. Select a pan which allows your glass bowl to sit on the pan safely. Quarter fill the pan with water. Ensure that once the bowl is positioned on top of the pan the base of the bowl doesn't touch the water. Place the pan on the hob over a medium heat. Add the cubed butter, sugar, lemon zest and juice to the glass bowl and suspend over the pan.
3. Allow the butter and sugar to melt. Stir the mixture frequently with a wooden spoon whilst the butter melts. Keep the pan on the medium heat until the sugar has completely dissolved, you will no longer feel or hear any granulation from the sugar. Remove the bowl from the pan and set onto a cloth. Reduce the heat under the pan.
4. Add the eggs.
Strain the lightly beaten eggs through a sieve (to remove any sinew) into the bowl. Stir with the wooden spoon.
5. Cook slowly. Replace the bowl on the pan. Constantly stir the mixture whilst it slowly cooks. Gradually it will begin to thicken. It is ready when you are able to draw a clear line with your finger through the mixture on the back of the wooden spoon. This stage took me 35 minutes.
6. Decant into jars. Ladle the cooked hot curd into the pyrex jug and then pour into the sterilised jars. Whilst the curd is still hot seal the jars with a wax disc (wax side down) and slightly moistened cellophane held in place with an elastic band. Alternatively use the sterilised jar lids. Allow the curd to fully cool before placing in the fridge.
a) The jars I used for this batch of lemon curd are simply used jam jars. Avoid using jars which have previously contained strong flavoured food or tomato sauces in them as the aroma is unlikely to have been removed even with thorough washing.
This post has been shared with:
Cook Once Eat Twice hosted by Corina over at Searching for Spice