Our recipe for home-made lemon curd is tangy and very lemony. Slather it on bread, use it to fill a Victoria Sandwich or tartlet cases, stir it into whipped cream for dessert or just eat it with a spoon. This recipe makes one 300g pot but you can easily double or triple the recipe. It keeps for a week in the fridge in a covered bowl. Make sure to use the freshest eggs.
4 egg yolks
2 teaspoons fine lemon zest
120ml lemon juice (the juice of about 3 medium lemons)
100ml caster sugar
85g butter, cut into cubes
1. Put all the ingredients except the butter into a non-stick saucepan and whisk.
2. Add the butter and heat the mixture gently over a low heat, whisking all the time until it thickens, between 9-12 minutes. Keep the heat low or it will curdle. The lemon curd is ready when it is thick enough so that the whisk leaves a trail. Immediately strain the curd through a sieve into a bowl. Place a piece of parchment paper or cling film on top of the curd to stop it forming a skin. Leave to cool, then pot and keep in the fridge.
Recipe Variations and lemon-curd-making tips
– To make orange curd, substitute the lemon juice and lemon zest with orange juice and orange zest.
– Make sure your zest does not have pith in it or it will make your curd bitter.
– Lemon curd keeps for up to a week in the fridge and up to 2 weeks in sealed sterilised jars. You can freeze it in plastic containers for up to 3 months.
Lemon curd is an ideal filling for a Madeira Cake or serve with it.
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