Nothing beats homemade lemon curd for its rich, creamy, subtle lemon taste! It works wonders as either a topping or a spread for many desserts and sweet bakes. Easy and quick to make in 20 minutes over the stove using a double boiler. Simply cook the lemon curd in a heatproof bowl over a pan with a small amount of simmering water.
You can substitute the lemon with lime, grapefruit or passionfruit. All these fruits will give the curd a wonderful citrus flavour that is classic in these creamy fruit versions of jam. Make sure to store the curd in a sterilised glass jar, cover the surface with a round baking paper cut-out and a clean lid then store it in the fridge for no longer than 2 weeks. To sterilise the jar, simply wash the jar in hot, soapy water and place them upside down in a low oven at 150 C/300 F for 15 minutes. Alternatively, place the jar in a hot dishwashing cycle.
HOMEMADE LEMON CURD
- 1 egg, organic if possible
- 1 egg yolk
- 35g caster sugar
- zest from 1 lemon
- juice from 1/2 lemon
- 50g butter
1. Whisk the eggs and sugar together until frothy and well-combined.
2. Add the lemon zest and juice.
3. Melt the butter over the lowest heat possible in a heatproof bowl over some simmering water.
4. Add the egg mixture to the butter, stirring continuously.
5. Keep stirring constantly with either a handheld whisk or a wooden spoon until the curd thickens enough to form a number 8 on the surface. This should take no more than 20 minutes. Don’t be tempted to increase the heat as the curd will curdle easily and not look appealing.
6. Immediately pour the curd into the sterilised glass jar and cover the surface with the pre-cut baking paper top. Allow the curd to cool down before securing the jar lid.
7. Store in the refrigerator for no longer than 2 weeks.
Makes enough to fill a 250ml glass jar
A friendly reminder to NEVER cook lemon curd over direct heat!