One of the staples I always have in my fridge: English Lemon Curd. This is a smooth and silky cream with a tart flavor that makes your tastebuds zing!
Living in the UK this is an item that you can find in almost every store but frankly, homemade is best! It’s quick and easily done and absolutely mouthwatering!
Here is how I make my English Lemon Curd. I don’t use a double boiler, nor a sieve and I don’t stir endlessly. People always fear that they will end up with scrambled eggs, but this has never happened to me with this method. Just follow the instructions and you will not end up with stringy bits in your curd.
Lemon Curd is perfect as spread – just like jam, but also as topping for cookies, scones, croissants, yoghurt, icecream, cupcakes etc etc! But be careful! It is that good that my family regularly finishes the pot off with a dessert spoon. It is also a lovely hostess gift!
- 4 lemons (zest of 2 and juice of all 4 lemons
- 200 g icing sugar
- 4 eggs, really well beaten
- 100 g butter
Put the lemon juice, lemon zest, icing sugar and the butter into a casserole. Heat on low to dissolve the sugar and melt the butter.
Increase the heat to medium and whisk in the beaten egg until it starts to boil. Whisk vigourously for about a minute while the mixture is boiling.
The whole procedure will take about 5 minutes.
Pour the Lemon Curd into 2 screw-top jars that have been rinsed with hot water, close immediately and leave to cool.
The Lemon Curd keeps in the fridge for about 2 weeks.
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