Lemon curd: Quick and easy recipe
Lemon curd is one of those delicious things that you assume will be tricky to make. I did too, until I developed the 'all in one' recipe. Do measure out all the ingredients before you start so everything is to hand. You’ll need a heavy bottomed saucepan (eg Le Creuset),a digital thermometer (an absolute must) and a jar or box to store the curd in. You may prefer a sweeter or more tart taste. Once you’ve made it once, you’ll soon feel confident to experiment a little.Always use untreated lemons. These are easy to find in most supermarkets. You'll need a digital thermometer to make this successfully.Passion fruit and lime is a great alternative. You get very little juice from passion fruits. Aim to use at least 6 plus two limes
Equipment
- 1 Saucepan cast iron is ideal
- 1 juicer
- 1 zester or microplane
- 1 sieve
- 1 Large bowl eg mixing bowl to cool the curd
- 1 wooden spoon
- 1 Medium size mixing bowl
- 1 Jam jar or covered box
Ingredients
- 3 large lemons zest and juice. Make sure that these are untreated
- 70 grams butter salted or unsalted
- 3 large eggs
- 200 grams of caster sugar Adjust to taste
Instructions
- Half fill your large mixing bowl with water. You'll use this to cool the curd.
- Take the zest off the lemons with a zesting tool or microplane. Set aside. Juice the lemons
- Measure out the butter and cube.
- Mix the eggs, sugar and juice together in a bowl.
- Put into the saucepan and gradually heat stirring all the time with a wooden spoon. Keep stirring until the mixture becomes thick. Do not let the mixture go over 80°C/ 175?
- Take off the heat and strain through the sieve into the original bowl you used. . As you are using whole eggs, there will be some bits you don't want in your finished curd.
- Beat in the butter and the zest. Return the mixture to the first bowl and place this bowl in the mixing bowl half filled with water to cool.
- When cooled, pour it into a jar for storage. It will be fine for about a week. You can freeze it too.
Notes
Use the curd as a tart filling or even on toast. Delicious! I could just eat it straight from the spoon ...
Tried this recipe?Mention @Breadbakerdani or tag #SevernBitesBreadmaking!
