Lemon Curd

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Method

I adore lemon curd and other fruit curds, and they really have to be homemade to taste authentic. As well as lemon juice, you can make fruit curds also with freshly squeezed lime or orange juice. Lemon and other citrus-flavoured curds are easy to make by the traditional method as here but they can be made in a microwave cooker in less than half the time.

This is the classic fruit curd recipe that you can use for cooking on top of the stove. To make 750 g (1½lb) lemon curd you will need the finely grated rind and juice of 4 lemons, 4 lightly beaten eggs, 125 g (4 oz) unsalted butter and 375 g (12 oz) caster sugar.

  1. Put all the ingredients in the top of a double saucepan or in a heatproof bowl over a saucepan of simmering water, making sure the bottom of the bowl does not touch the water. Stir continuously with a wooden spoon until the butter has melted.

  2. Cook very gently over a low heat, stirring frequently, for about 20 minutes until the sugar has dissolved and the mixture is creamy and thick enough to coat the back of a wooden spoon. The mixture should not be allowed to boil or it will curdle.

  3. Immediately strain the cooked mixture through a fine conical sieve, to remove any lumps of egg white, into small, clean, dry jars. Carefully fill the jars right to the top as the curd will thicken and shrink slightly as it cools and sets.

  4. Cover the pots while still hot with waxed paper discs, then with dampened cellophane discs and secure with rubber bands. Store in the refrigerator and eat within 2-3 weeks as curds are not true preserves and do not keep for long.

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