As promised to my lovely colleague J - here is my lemon curd recipe for her son C to have a go at making! It's a tangy little number - I've tried a few different permutations and quantities and find this one is more lemony and less eggy than some recipes! It's especially delicious on toast, in the middle of blueberry muffins, or used to sandwich a sponge cake together. It makes 2 small jars and lasts about 2 weeks (or it would if you didn't snaffle it all v. quickly!)
RECIPE
Grate 3 unwaxed lemons finely (just the yellow zest layer) then cut them in half and squeeze out the juice. Add the zest and the sieved juice to a bowl over a pan of hot water on the hob.
Weigh 8oz (200g) caster sugar and 4oz (100g) butter...
Add it to the juice/zest in the bowl, turn on the heat and cook slowly, stirring with a balloon whisk until the sugar is melted and doesn't feel 'gritty' any more...(about 5-10 minutes)
Then add 2 beaten eggs to the mixture, whisking and mixing all the time (you do not want lemony scrambled eggs - so do not leave the kitchen at this stage!) I whisk it all the time at first, and then every minute or so...it takes about 20-30 minutes until it thickens up. (Don't overcook it as it thickens when it cools, too).
Pour into jars (sterilised in dishwasher or oven @ 160 degrees for 10 minutes.) Store in the fridge.
Will definitely try this, looks delicious. Can I just say that when your blog opens and THAT cake appears, I want to abandon my healthy eating regime and just eat cake! Have a lovely weekend, Claire xx
ReplyDeleteI love lemon curd, but I have never had a go at making it myself. Thanks so much for sharing the recipe!
ReplyDeleteHave a lovely weekend :)
Magie x
It's years since I've had lemon curd. I used to have it all the time when I was a child, brings back happy memories.
ReplyDeleteI totally agree about the cake Claire - I may just do some baking later as I've just made a batch of jam :)
ReplyDeleteTrying to catch up on my favourite blogs and delighted to find this recipe as I opened the fridge this morning and realised I now have 3 bags of unwaxed lemons .... couldn't have been more propitious.
ReplyDeleteKx
Mmmmm!!! I haven't had lemon curd for AAAGES! I used to have lemon curd sarnies for tea every Sunday when I was little. I'm going to give your recipe a try (or at least convince the chef - my husband - to try it)! ;-)
ReplyDeleteCarly
x
Ooh Sally, I love lemon curd, preferably by the spoonful! I always thought it was tricky to make but you've made it sound worth a go, and I like the fact it seems less eggy. Lots of stirring but look forward to trying it sometime.
ReplyDeletethanks for sharing x