Lemon Curd
Curd – it must be the unsexiest word in the food dictionary. Can you come up with any others?
Before I came to the UK I must admit I never came across lemon curd before. The name surely didn’t do it any justice. The first thing I thought of was bean curd, in other words tofu, which is horrible on its own if you don’t add condiments to it like soy sauce and honey. My second thought was that the word “curd” is awfully close to “curdle”, which in most cases is bad news. So no, I wasn’t keen to try it.
Only last year in an attempt to expand Gabriel’s taste buds did Neil buy some lemon curd. With a lot of coaxing he got me to try some on a teaspoon – I have a phobia of mysterious contents in jars, containers and cans! It didn’t taste half bad.
When I saw the ingredients list I realised there was nothing controversial. It was time. While cooking the curd I was a bit stressed because I knew if the heat was too high I would end up with super-sweet, oozy-oily scrambled eggs, so I took things slow. Gradually it thickened but I worried whether it was thick enough. There is no point sitting with a gloopy undercooked eggy mess! Here is a tip. I used a whisk and only when its “trail” showed clearly when stirring the contents did I remove the glass container from the heat.
For good measure I gave the old-timers next door some to try and they loved it. Hurrah! Success!
Source: The Thrifty Kitchen
Download and/or print the recipe! Click HERE.
Lemon Curd
Preparation: 10 minutes – Cooking Time: 30 mins
Ingredients
- 6 medium eggs
- 300g (10 oz) sugar
- 150g (5 oz) butter
- juice and grated rind of 3 large, juicy lemons
- Lightly beat the eggs and place in an earthenware jug.
- Add the sugar, butter, lemon juice and rind and stand the jug in a saucepan of simmering water over a low heat.
- Cook, stirring regularly, until the curd thickens to about the consistency of custard (it will thicken as it cools).
- Pour into jars and allow to cool thoroughly before adding lids.
- Keep refrigerated and use within two weeks.
Notes
- For those of you who prefer smooth lemon curd, omit the lemon rind or sieve the curd immediately after cooking.
- Use unwaxed lemons if you can find them.
I LOVE lemon curd! I’ve never thought to put it in a croissant, but it sounds heavenly!
by the wicked noodle
on 10. Mar, 2010
I recently discovered homemade lemon curd myself, amazing how quick and easy it is to put together too! Love the croissant idea
by Jenn
on 11. Mar, 2010
I’ve seen other posts about keeping homemade lemon curd no longer than a week. Is your vote ditto on that suggestion?
by j
on 11. Mar, 2010
Lemon curd on a blueberry muffin or scone…heaven.
by Erin @ The Houndstooth Apron
on 11. Mar, 2010
J: I have seen the same on other recipes but I can assure you that I have enjoyed this batch for 2 weeks without any ill effects. (The original recipe states the same.) Give it a try!
by Michelle
on 11. Mar, 2010
In my part of England we call this Lemon Cheese but by either name it’s absolutely delicious.
by Elaine
on 13. Mar, 2010
I think offal is a horrible word too
by Linda
on 16. Mar, 2010
Yummy.
Is Lemon Curd associated with Spring? This is the fifth mention and the THIRD recipe I’ve seen this month.
PS. If you seal with a paraffin paper on the hot curd, it’ll keep in the fridge about a month — sealed, of course.
by jenna
on 16. Mar, 2010
This would make me feel greedy so I could keep all this beautiful curd to myself… great recipe to use it with croissant!
by deana@lostpastremembered
on 16. Mar, 2010
How about “Croissants filled with Lemon Awesomeness”? That seems like a fairly accurate description of this recipe, thanks for posting!
by Patty
on 18. Mar, 2010
“kumquat”
by Nicole
on 27. Mar, 2010
[...] Lemon Curd Recipe – How to make you&… [...]
by Ultimate Lemon Meringue Cake Nigella Style | KATKATS KITCHEN
on 12. Apr, 2010
wow..I would love to make a home made lemon curd..I’m sure its sweet and delicious to eat
. thanks
by Amy
on 11. Jun, 2010
That was amazing,I would love to make a home made lemon curd.I’m sure its sweet and delicious to eat.thanx for sharing.
by Carrie
on 24. Jun, 2010
Homemade lemon curd is far superior to shop bought.My grandson has me making it as soon as last jar is opened.It is so easy to make and tastes delicious.
by Dawn Sayle
on 31. Jul, 2010
How long canyou keep home made lemon curd for. It does look good. I have everything to go but just need to know how long it lasts as i put lemon curd into cupcakes and thye keep a week notmally.
by Jackie
on 04. Aug, 2010
Jackie: Do you bake the cupcakes with the curd in them or only add it after they baked? Lemon curd itself keeps in the fridge for 2 weeks, which means you’ll probably have to refrigerate the cupcakes too…
by Michelle
on 04. Aug, 2010