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
Makes +600ml (1 pint)
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
  1. Lightly beat the eggs and place in an earthenware jug.
  2. Add the sugar, butter, lemon juice and rind and stand the jug in a saucepan of simmering water over a low heat.
  3. Cook, stirring regularly, until the curd thickens to about the consistency of custard (it will thicken as it cools).
  4. Pour into jars and allow to cool thoroughly before adding lids.
  5. 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.



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Comments

  1. says

    I recently discovered homemade lemon curd myself, amazing how quick and easy it is to put together too! Love the croissant idea :)

  2. j says

    I’ve seen other posts about keeping homemade lemon curd no longer than a week. Is your vote ditto on that suggestion?

  3. says

    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! :-)

  4. jenna says

    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.

  5. deana@lostpastremembered says

    This would make me feel greedy so I could keep all this beautiful curd to myself… great recipe to use it with croissant!

  6. says

    How about “Croissants filled with Lemon Awesomeness”? That seems like a fairly accurate description of this recipe, thanks for posting!

  7. Dawn Sayle says

    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.

  8. Jackie says

    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.

  9. says

    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…

  10. says

    Mmm, nothing beats fresh lemon curd on plain old toast. Thanks for the recipe – I’ve been meaning to make some. My mouth is watering as I type here… one of my favorite British foods.

  11. says

    I was amazed at how well this worked. I will always make my own lemon curd from now on, this recipe is so simple and turns out wonderful and extremely lemony.

  12. Roy Parker says

    Am about to try to make this but as a diabetic obviously can only have the tiniest sample. So my question is – can you make it using sweetener – eg Splenda. I might add I bake quite a bit using splenda very successfully particularly date and walnut loaf.

  13. maggie davidson says

    Have just made this recipe from left over lemons from christmas, never tried befor, OMG it is fab, its a must and anyone could make this easy to follow recipe.

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