Tag Archives: easy lemoncurd

How to make lemoncurd

There’s just something so comforting about lemoncurd. Creamy yet sharp it cheers up even the most basic toasted cheap bread. I have quite clear early- childhood memories of my mum whipping up a batch at weekends for Sunday teas in the winter. Lemon curd on crumpets in front of the Muppets. Bliss.

I’ve always thought it might be a bit hard. Because of the egg curdling possibilities but with the aid of my beautiful shiny new double boiler my dad bought me it is easy. Even easy peasy.

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You’ll need;

Zest and juice of 4 un-waxed lemons

200g sugar

100g cubed butter

3 eggs and one egg yolk

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Put lemon juice, zest, sugar and butter into a double boiler and stir with a whisk from time to time until the butter has melted.

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Stir the eggs together with a fork and add to the pan cautiously. Whisk regularly over medium heat for about ten minutes until the mixture is thick and custardy.

Remove from the heat and whisk a little every now and again as it cools. Spoon while still warm into sterilized jars.

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It will keep a couple of weeks in the fridge. Although chance would be a fine thing around here…

It tastes amazing on anything toasted. Also stirred into whipped cream and sprinkled with crushed meringue (perfect to use up those extra whites) for a citrusy Eton mess. Or if you mix that up then freeze for a parfait. We like it a lot in little pastry cases as lemon curd tarts. Or as a filling in a split lemon cake with mascarpone instead of cream.

The very, very best way is on a teaspoon straight from the jar, hidden behind the fridge door at fraught moments.