Classic Lemon Curd

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Everyone has THAT food. That recipe that picks them up when the rest of the day is down the toilet. I knew, as soon as I realised yesterday that the €20 I’d hastily stuffed in my pocket after grabbing lunch had fallen out somewhere along the way home, that I’d be making some Lemon Curd today. This stuff is comfort food. Creamy, tangy, you can’t go wrong. It’ll heal those wounds of yesterday’s trials and tribulations.

It’s also oh so versatile. You can eat it as is, make a tart, fold it into whipped cream for a cake filling: it’s just so good in so many situations. Personally, I use this to make Lemon Curd Muffins, or use an extra-thick batch to fill some delicious Lemon Macarons.

Classic Lemon Curd RecipeA jar of golden goodness. There’s nothing this can’t fix.

The problem is, it’s not considered to be the easiest thing in the world to make. It requires constant attention: it might curdle; is it too hot? should I strain it, or leave it alone? It’s a fussy madame of a recipe. Well, fear no more. Here’s a fool-proof way of making it. No straining or anything! Just mix everything together and go! Now, there is a lot of continuous stirring (I mean, there’s still a lot of eggs in there), but hey, it’s therapeutic.

Home-made lemon curd is so, so much better than the shop bought variety, and it’s super quick and easy to make. Who wouldn’t love to receive this as a gift? Presented in a clean and simple glass jar, with a ribbon on top, it’s a great gift for almost any occasion. It’s a lovely thing to have in the fridge too, just in case of emergency. I mean, who doesn’t need an emergency stash of Lemon Curd? It’s just good sense!

Classic Lemon Curd
If a spoonful of this classic Lemon Curd doesn't pick you up, nothing will!
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Prep Time
20 min
Cook Time
15 min
Total Time
35 min
Prep Time
20 min
Cook Time
15 min
Total Time
35 min
Ingredients
  1. 150g Caster Sugar
  2. 85g Soft Unsalted Butter
  3. 2 Large Eggs
  4. 2 Large Egg Yolks
  5. 150ml Lemon Juice (juice of approx. 2 lemons)
  6. 1-2 tsp. Lemon Zest
Instructions
  1. Zest & juice lemons. Set aside zest and juice ready for use.
  2. Cream together the butter and sugar.
  3. Add the eggs and yolks one at a time, beating continuously. Beat for about 1 minute altogether.
  4. Add the lemon juice and rest, and beat until combined. The mixture may look slightly curdled. That's normal.
  5. Add the mixture to a saucepan over a low/medium heat.
  6. Stirring continuously, cook the mixture until it begins to thicken. It's ready when your finger leaves a path through the curd coating the back of the spoon.
  7. Transfer the curd to a jar. Seal and allow it to cool in the fridge. The curd will thicken further as it cools.
  8. Once it's cool, it's ready to eat!
Sauce Pots http://www.saucepots.net/

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