For my Lemon Cake recipe last time I included a shop bought Lemon Curd. I use this for my Lemon Cake in the tea rooms, mainly because it has a longer shelf-life than a homemade one. If I have the time though I always like to make my own homemade Lemon Curd – it is much nicer!

What is Lemon Curd?

Lemon curd is a creamy and tangy dessert spread or filling that is made from just four ingredients (five if you include the lemon zest as well as the juice). It has a smooth and velvety texture with a vibrant yellow colour. It has an intense citrus flavour and is at the same time satisfyingly sweet and tart.

Lemon curd needs to be cooked gently over a low heat and whisked continuously. This allows the eggs and butter to thicken the mixture without curdling, resulting in a smooth and luxurious consistency. I like to whisk all of my ingredients in a bowl placed over a saucepan of gently boiling water – don’t cook over a direct heat.

Note: For this version I used two whole eggs but when using five egg yolks instead the curd will appear more yellow.

How to make Lemon Curd

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Ingredients

• 2 large lemons (ideally unwaxed), zest and juice
• 4 ounces / 110 grams granulated sugar
• 2 large eggs or 5 large egg yolks
• 4 ounces / 110 grams butter

Directions

1. Add the lemon zest, juice and sugar to 2 eggs (or 5 large egg yolks) and whisk together.
2. Place the bowl over a saucepan half filled with hot water and add the butter, cut into small pieces.
3. Keep the water in the saucepan at a moderate heat so that the water simmers and whisk the contents of the bowl until the mixture thickens. This may take 15-20 minutes.
4. When the curd will coat the back of a spoon it is ready.
5. Pour into a sterilised jar, cover and allow to cool.
6. Store in a fridge.

How to sterilise jars for Lemon Curd

If you want to store your Lemon Curd, correctly sterilising the jars you are using will ensure that bacteria are removed from the jars preventing the Lemon Curd from becoming spoiled.

To sterilise the jars wash with hot soapy water, rinse thoroughly and then put them in the oven at 140°C / 120°C fan / Gas Mark 1 on a baking sheet to dry completely.

If you are using Kilner jars, boil the rubber seals separately, as dry heat damages them.

Lemon Curd

Recipe by Scones Plus More Course: Snack/BreakfastDifficulty: Easy

Servings

10

servings

Prep time

15

minutes

Cooking time

15

minutes

Ingredients

• 2 large lemons (ideally unwaxed), zest and juice

• 4 ounces / 110 grams granulated sugar

• 2 large eggs or 5 large egg yolks

• 4 ounces / 110 grams butter

Directions

• Add the lemon zest, juice and sugar to 2 eggs (or 5 large egg yolks) and whisk together.
• Place the bowl over a saucepan half filled with hot water and add the butter, cut into small pieces.
• Keep the water in the saucepan at a moderate heat so that the water simmers and whisk the contents of the bowl until the mixture thickens. This may take 15-20 minutes.
• When the curd will coat the back of a spoon it is ready.
• Pour into a sterilised jar, cover and allow to cool.
• Store in a fridge.

Notes

• Bear in mind that for this version I used two whole eggs but when using five egg yolks instead the curd will appear more yellow.

How to use Lemon Curd

1. Spread: Lemon Curd is commonly used as a spread for toast, crumpets, muffins or even scones – similar to how jam might be used.
2. Filling: It is often used as a filling for cakes (my Lemon Cake for example), pastries, tarts, and other desserts.
3. Topping: It can be drizzled over pancakes, waffles, yoghurt, or ice cream to add a burst of citrus flavour.
4. Ingredient: Use it as a lemon flavouring in sauces or general baking.

Happy Baking!

Tanya