Lemon Curd Goes with Everything

Well, maybe it doesn’t go with EVERYTHING, but it is immense, and should be eaten as often as possible. Yesterday I posted a recipe for lemon meringue shortbread which used lemon curd and I commented on how I’d made my own. Now there’s a lot of good lemon curd available in the shops, but its so easy to make, and tastes way better homemade, so I thought I’d share this recipe. Now I realise its not strictly baking, but it can be used in so many recipes, including baking, that I thought it earned a spot on the blog.

Lemon Curd: 2 level tablespoons of cornflour, 100g golden caster sugar (you can use the refined white stuff if you like – that will give it a yellower colour), finely grated zest of 2 lemons, juice of three lemons (or two if you prefer it sweeter and less lemony), juice from a small orange, 85g of butter, 3 egg yolks and one whole egg.

  • Put the cornflour, caster sugar and zest into a saucepan with the lemon juice and heat gently. Add water to the orange juice to make it up to 200ml and then pour that in as well. Top Tip: pour the orange and lemon juice through a strainer to catch any bits or pips – you don’t want them messing with your lovely smooth lemon curd!
  • Cook and stir over a medium heat until the mixture smooths and thickens.
  • Take off the heat and beat in the butter, which you’ll need to cut into cubes.
  • When cooled a little add the eggs and beat that in too. It will still be hot, but too hot and the eggs will scramble, which you really don’t want.
  • Return the mixture to the heat and keep stirring. It’ll thicken up. Keep going until the mixture ‘dollops’ off the spoon. Then take off the heat and set aside to cool.

You could use the mixture now as a filling for a lemon tart of meringue pie, or you can store it for later. If you want to store it, it’ll need to go in the fridge. Sterilise some jars (it filled two small ones) and pop it in. When the jars are completely cool pop them in the fridge. Because of the fresh ingredients, the curd will only keep for about 1-2 weeks. Frankly, that’s long enough for it all to go in our house!

Homemade lemon curd isn’t as yellow as the stuff from the shops. But its super scrummy!

Here are some ideas of things to do with the lush new addition to your fridge:

  • Have it for breakfast! It goes on toast or crumpets, but also lovely swirled into yoghurt with some fruit
  • Put it in a cake! Makes a change from a strawberry jam Victoria sandwich, just spread in the middle of a sponge layer cake and then cover the cake with lemon butter icing.
  • Have it with ice-cream! Made a great sauce.
  • Give it away! Wrap a circle of brown paper around the lid and tie with a ribbon. Hand it to someone else who loves lemon curd.
  • Stick a spoon in the jar when no one is looking! Ssssshhhhhh. I won’t tell if you don’t.

Love and Lemons,

BBx

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2 responses

  1. […] spread a layer of lemon curd over the first cake, to add another level of lemony-ness and then followed with a layer of icing […]

  2. […] spread a layer of lemon curd over the first cake, to add another level of lemony-ness and then followed with a layer of icing […]

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