Save to your scrapbook
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
Makes: 2 x 250ml small jars
Finely grated zest and juice of 4 unwaxed lemons
100g unsalted butter
150g caster sugar
2 British Blacktail Medium Free Range Eggs, yolks only
2 British Blacktail Medium Free Range Eggs, beaten
1. Sterilise 2 small jars by washing them well with hot soapy water, rinsing thoroughly and then allowing them to dry completely in the oven at 150°C, gas mark 2. Sterilising stops any mould developing inside the jar, which keeps your curd fresher for longer, so don’t skip this step.
2. In a medium saucepan, combine the lemon zest, juice, butter, sugar, egg yolks and eggs. Heat very gently, whisking all the time, until the butter has completely melted.
3. Turn the heat up to medium and continue to whisk. After 5-6 minutes, the mixture should have thickened enough to coat the back
of a spoon. Remove from the heat immediately.
4. Pour the curd into the sterilised jars and screw on the lids, then leave to cool at room temperature. Store the lemon curd in the fridge and use within 1 week.
Try these three alternative flavours:
Lemon & ginger curd
Peel and grate a 3.5cm piece of fresh ginger (use more if you like it fiery) and add to the mixture at step 3. Cook as in the method left, then strain the curd into the jars through a sieve to remove any lumps.
Lemon & raspberry curd
Blitz 150g raspberries in a food processor to loosen the seeds from the juice and strain the mixture into a jug. Reduce the lemons in the recipe, left, to 2 and add the raspberry juice to the pan at the same time as the lemon juice. Cook as in the method left.
Passion fruit curd
Replace the lemons with the pulp of 8 passion fruit or 2 x 130g pouches of Cooks’ Ingredients Passion Fruit Pulp. Cook as in the method left. If you’d prefer the curd seedless, blitz the pulp in a food processor and strain through a sieve.
Typical values per serving:
per 15g serving
This recipe was first published in Tue Jan 08 10:50:00 GMT 2019.