
Lemon Curd is the closest that we have to sunshine in a jar, don’t you
think? It’s sweet and tart and adds a delicious zing to many desserts. Layer it
in a cake or top your breakfast pancakes with it. Or serve it along with scones
for a variation on the English Cream Tea.
Fill up little tart shells with it or use it as an éclair filling. Or simply
slather it on toast! It’s such a versatile spread and it’s very easy to make. I
have waxed eloquent about lemons in one of my earlier posts and it’s true – I just can’t get enough of them! I
have used Nigel Slater’s recipe to
make this lemon curd and as he says “my kitchen came alive with the stinging
hit of freshly grated lemons”!
think? It’s sweet and tart and adds a delicious zing to many desserts. Layer it
in a cake or top your breakfast pancakes with it. Or serve it along with scones
for a variation on the English Cream Tea.
Fill up little tart shells with it or use it as an éclair filling. Or simply
slather it on toast! It’s such a versatile spread and it’s very easy to make. I
have waxed eloquent about lemons in one of my earlier posts and it’s true – I just can’t get enough of them! I
have used Nigel Slater’s recipe to
make this lemon curd and as he says “my kitchen came alive with the stinging
hit of freshly grated lemons”!
I posted a picture of the
lemon curd on Twitter and it got a stamp of approval from the man himself 🙂
lemon curd on Twitter and it got a stamp of approval from the man himself 🙂
This recipe makes about
100gm of lemon curd.
You’ll need:
- Zest and Juice of 5 Lemons
- 200gm powdered Sugar
- 100gm unsalted Butter
- 3 medium Eggs + 1 Egg Yolk
How to:
- Boil water in a pan and
then set it to simmer. Place a bowl above it, taking care that the bottom doesn’t
touch the water. Put the lemon zest, juice, sugar and butter in this bowl.- This is a bain-marie / double boiler technique. Two things to remember – the water in the
pan must be simmering, not cold and the bowl should be set above
the pan of hot water, not in it.
- This is a bain-marie / double boiler technique. Two things to remember – the water in the
- Stir gently with a whisk
till the butter has melted. - Mix the eggs and the egg
yolk together and add to the lemon mixture.
- Allow the curd to cook,
stirring regularly. It will take about 10 minutes to turn into a thick
custard-like curd. - Remove from the heat and
cool, stirring occasionally. - Transfer to a jar and
refrigerate. It will keep for a couple of weeks, if it’s not polished off
earlier!!
I used the lemon curd to
make a Lemon Curd Layer Cake.
I have
posted a recipe for a Lemon Cake earlier. I merely slit the cake horizontally,
slathered on the lemon curd in between the layers, made a lemon frosting to
top it off and ‘garnished’ with some lemon zest. It was a delicious lemony treat, perfect for a potluck dinner.
posted a recipe for a Lemon Cake earlier. I merely slit the cake horizontally,
slathered on the lemon curd in between the layers, made a lemon frosting to
top it off and ‘garnished’ with some lemon zest. It was a delicious lemony treat, perfect for a potluck dinner.