Lemon curd

Lemon curd

By
From
Under the Walnut Tree
Photographer
Fanny Bergenström

This British classic is lovely on biscuits with a cup of tea, as a luscious cake filling or with a range desserts.

Ingredients

Quantity Ingredient
3 organic lemons
200g sugar cubes, plus 80 g caster sugar
or 280g caster sugar
150g butter, at room temperature
6 eggs, lightly beaten

Method

  1. To make lemon curd the classic way, wash and dry the lemons well. Over a small stainless steel saucepan, roughly rub the sugar cubes against the lemon peel until the sugar starts to dissolve into the pan. Add the extra 80 g sugar.
  2. To make lemon curd the easy way, measure out 280 g caster sugar into a medium stainless steel saucepan. Wash and dry the lemons, then finely grate the zest of 2 lemons, and add the zest to the sugar.
  3. In both cases, continue this way: squeeze all 3 lemons. Pour the juice into the saucepan with the sugar, add the soft butter in pieces and the lightly beaten eggs.
  4. Place the smaller saucepan into a larger one, partly filled with hot water (a bain marie/double boiler) and simmer until the cream begins to thicken. Stir constantly with a wooden spoon. Never allow the curd to boil; it should only simmer very gently.
  5. Ladle the lemon curd into perfectly clean jam jars. Close the lids tightly and store in the fridge. Lemon curd is perishable because of the eggs, so don’t store it for more than 2 weeks.
Tags:
Under the Walnut Tree
Fanny
Anna
Bergenström
Bergenstrom
SBS
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