Jam and Preserve Recipes
Lemon Curd
Luscious and velvety, nothing beats home-made lemon curd
Ingredients
Caster Sugar
3 oz
75 g
Lemon
1 each
Butter,
Salted or unsalted, cut into small cubes
Salted or unsalted, cut into small cubes
2 oz
50 g
Eggs,
Large free range
Large free range
2 each
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Method
- Place the sugar into a bowl and grate the zest of the lemon onto the sugar
- Beat the eggs together in a separate bowl, squeeze the juice of the lemon and add to the eggs, mix thoroughly
- Pour the egg mixture through a sieve onto the sugar and zest
- Add the butter to the bowl and mix together
- Microwave on half power, if possible in short bursts, until mixture thickens. Generally speaking do 1 minute on half power, stir, repeat a couple of times and then go onto 30 sec bursts on half power, stirring in between.
- How long it takes to thicken will depend on your microwave, but it is usually no more than 5 minutes total.
- You don't want to end up with lemon flavoured scrambled egg so BE PATIENT! The mixture should just coat the back of a spoon when ready - it will thicken as it cools
- Use to sandwich a sponge cake, stir through vanilla ice cream - make Eton Mess with lemon curd and banana instead of the strawberries - luscious
How long will it take to make?
Preparation time:
10 mins
Cooking time:
5 mins
Total time:
15 mins
How much?
Will make approx. 3 x 110g/4oz jars
Look after it
Keep refrigerated and use within 6 weeks
Useful links
Lemon Curd looks lovely in our 8oz 212ml Orcio especially as a gift
Rosie's Preserving School Workshops
Fresh Lemon Curd
