Got lemons? Make lemon curd

I’ve got another lemon recipe coming at you this week…namely because that bowl of lemons is STILL full and I couldn’t bear to see them wasted. I know lots of you guys have groaning trees as well, so here’s a simple and DELICIOUS way to use them up….making lemon curd.

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Lemon curd or lemon butter is a delicious treat to have on it’s own (spread on bread or hot toast) or added onto pikelets, pancakes, into little cupcakes or madeleines, into little pre made tarts with a raspberry on top or gifted away to friends. I keep them in the fridge and just tackle the jar teaspoon by teaspoon. It really is so simple with few ingredients….eggs, butter, sugar and lemon juice & zest.

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Lemon Curd (makes about 3 full jars)

4 eggs plus 4 egg yolks
1.5 cups caster sugar
160 grams chilled butter
Zest & juice of 4 lemons (I used a little more as the home grown ones can sometimes have less juice)

1. Into a sauce pan (not over heat yet) mix together the whole eggs and the egg yolks and the sugar with a whisk

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2. Take it over to a medium heat and slowly incorporate the butter and the juice & zest, stirring continuously

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3. Keep stirring until all the butter has melted and the curd has thickened. This took me about 10 mins you’ll know when it’s ready as it’s smooth and thick and did I mention DELICIOUS?

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4. Sterilise your jars (wash in hot soapy water) and place the jars and lids (make sure you remove any plastic seals) into a lowish oven (120 degrees) for 20 minutes. Then pour the curd in.

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5. They can be stored in the fridge for two weeks (although they won’t last that long!)

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Lemon Curd

Serves 3
Prep time 5 minutes
Cook time 15 minutes
Total time 20 minutes
Meal type Condiment, Dessert
Website Taste

Ingredients

  • 4 whole eggs
  • 4 egg yolks
  • 1.5 cups caster sugar
  • 160g chilled butter
  • 4 lemons (juice & zest)

Directions

Step 1
Into a sauce pan (not over heat yet) mix together the whole eggs and the egg yolks and the sugar with a whisk
Step 2
Take it over to a medium heat and slowly incorporate the butter and the juice & zest, stirring continuously
Step 3
Keep stirring until all the butter has melted and the curd has thickened. This took me about 10 mins you'll know when it's ready as it's smooth and thick and did I mention DELICIOUS?
Step 4
Sterilise your jars (wash in hot soapy water) and place the jars and lids (make sure you remove any plastic seals) into a lowish oven (120 degrees) for 20 minutes. Then pour the curd in.
Step 5
They can be stored in the fridge for two weeks (although they won't last that long!)

Do you love lemon curd too?
What’s your favourite way of eating it?

Comments

  1. Yum! Love me a good lemon curd-don’t know if I’m game to try making yet with a 8month old in tow but maybe if I butter my mum up I won’t have to but can still have ?;)

    Ps Spotto! Saw you over here folding sheets demo style this morning link below:)

    http://mobile.news.com.au/lifestyle/food/seven-things-youve-been-doing-wrong-your-entire-life/story-fneuz8wn-1227455539677

  2. Dirtgirl says:

    I was always afraid of making Lemon Curd until I ended up with so many lemons from my tree in the garden, I took the plunge 2 yrs ago and couldn’t believe how easy and fail safe making Lemon Curd was. Since then I have made numerous quantities and also make Passionfruit Curd when my vine is overflowing with passionfruit. I even have the chickens to supply the eggs!

    It makes such a wonderful gift as friends always think you’ve slaved away for hours turning out the little pots of deliciousness.

    I stir mine into home made yoghurt, use in crumble slices, tarts, swirled into cakes or just slapped on toast, yummo!

  3. Mrs Beeton suggests using a double boiler and I have always done that. If there is a distraction, e.g. baby, phone or whatever, then there is less chance of spoiling the mix. It does take a little longer to thicken.

  4. Holy moly!! My neighbour keeps me in lemons, might have something to do with the lemon slice I make him. I reckon he mightier this too. As a kid I used to eat me on bitter from the jar like ice cream…addicted!

  5. Lisa Mckenzie says:

    Thank you Beth,yum Xx

  6. Yum!
    I wonder if you can make mandarin curd!?
    I just received lots and lots of home grown ones from a friend that I know we won’t eat. Or would they be too sweet? How much juice do you reckon you got out of 4 lemons?
    x

    • I would think you could. The amount of juice I got was about a cup, maybe just over (but I used more than the recipe stated because I had more lemons)

  7. GOLD!!! Getting to it NOW!

    M

  8. I just made lemon curd for the first time about a year and a half ago. I never wanted to try it before because I don’t like eggs and I thought it would be really eggy-tasting, but it wasn’t. I really liked it and wished I’d made it sooner!

  9. merilyn says:

    deliciousness in a jar! … a lovely lemon curd thanks beth!
    mouth watering good stuff!
    love m:)X

  10. Lemon curd is a bit like lemon butter to me, I just don’t know what the hell to do with it! But, I did see a recipe that used lemon curd in trifle, and that got me thinking (salivating)…

  11. Spent the afternoon baking biccies and fabulous lemon curd! Grown up kids came home from Splendour muddy and hungry and loved it… On top of their choc chip cookies and straight off the spoon! Love it!

  12. I channelled a little Babymac over the weekend. Home grown lemons, backyard eggs and home made deliciousness. Sunday’s pikelets were an absolute winner. A beautiful recipe- thank you đŸ™‚

  13. Oh my GOD!!!!! Just made your Lemon Curd from my Best Friends Lemons and Holy Hec it’s bloody, dangerously delicious. Will have to get some nice Jars to spread the fat love for Chrissie presents.

    Thanks Babymac

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