Lemon curd

Lemon curd

By
From
Citrus
Makes
1 large jar
Photographer
Mowie Kay

This is the base recipe I use for most of the sourer citruses, so it will work with lemons, limes, a mixture of lemon and bergamot, sour oranges, yuzu and blood oranges – although you might want to reduce the sugar a little for the blood orange. If you expect to keep the curd for any length of time (it may last weeks in the refrigerator), make sure you have sterilised jars to decant it into. I’m sure you can think of many ways to use up a jar of curd – my favourite is to swirl it through yogurt for breakfast, or use it to fill a Victoria sponge. You could also try the Bergamot and Rose Turkish Delight Pavlova or the Lemon Curd Slices.

Ingredients

Quantity Ingredient
200ml lemon juice, (or other citrus)
2 lemons, Finely grated zest, (or other citrus)
150g caster sugar
125g unsalted butter, plus 1 tablespoon
2 eggs
3 egg yolks

Method

  1. Put all the ingredients into a saucepan. Cook very slowly, stirring regularly, until the sugar has dissolved and the butter has melted – it will not look pretty for a while, and may even look slightly curdled, but don’t worry, it will suddenly start to homogenise.
  2. Continue to cook on a low heat, making sure you stir constantly, otherwise any eggs in contact with the base of the pan will start to set. You will have to stir for anything from 10–20 minutes to get the right consistency – when it is ready it should thickly coat the back of your spoon and be slightly thicker than a crème anglaise. Push through a sieve into a bowl or a large sterilised jar and leave to cool – you will find it will thicken to a spreadable consistency as it does so.
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