I love making Jams and other preserves, but this is the first time I’ve tried making Lemon curd. It was surprisingly easy, and turned out really well, filling the kitchen with the scent of fresh lemons, what’s not to love!
Homemade Lemon Curd
I was prompted to make some lemon curd for the upcoming local spring horticultural show. Last year I started entering some of my Jams, and was surprised when I won the classes. Then I tried my hand at chutney, and was equally surprised when I won that class too. I don’t have any preserves left from last year, so I though I would make some lemon curd for this Spring show.
I started off like I do with most of my recipes and read maybe a dozen different ones on-line. All were slightly different but had similar key components for example roughly twice as much sugar as lemon juice.
This is how I made my lemon curd, it was really simple and quick compared to making jam and I will definitely be making more!
- 3 large lemons
- 4 eggs
- 250g granulated sugar
- 100g butter
This made one 1lb jar, with a little left over. Now I know how well it turns out, next time I make some I will be scaling up the recipe.
- Grate the zest from the lemons, and then cut them in half and juice them. I love this little juicer I bought from Tesco and it collects all the juice in a sealed unit so there is no mess.
- Add 2 whole eggs, and 2 yolks to a saucepan, and use a balloon whisk to mix them up. (Don’t waste the egg whites- you could make a meringue to go with your lemon curd!) Then add the juice and zest from the lemons and the sugar. Mix again with the whisk.
- Heat gently on a low to moderate heat, stirring with the whisk almost continuously for 10-12 minutes. Don’t boil or you will end up with lemon flavoured scrambled eggs!
- The curd mixture should be starting to get thicker and now add the butter. Continue stirring with the whisk for a further 5 minutes over a low heat. Now the curd should be silky and thick and should stick to the back of a spoon.
- Pour into sterilised jar/s through a metal sieve to remove the bits of zest. Seal with a wax disc and let cool to room temperature before sealing with a cellophane disc.
- When completely cooled it can be stored in a cool dry place and refrigerated after opening. It should last a few weeks, but I suspect it wont last that long in our house!
That’s it! Lemon curd to enjoy straight from the jar, with a lemon meringue pie, cake filling or just as my daughter loves it on crackers!
Update: after making this delicious lemon curd, I entered it into our local Spring horticultural show. I was lucky enough not only to get first place in the class, but also received the Red Rosette for best exhibit in the cookery classes! I was really pleased how the curd turned out, so I was over the moon to win! Roll on the next show.
A Few Tips
As I have said before I am no professional preserve maker, and do it purely as a hobby. However, in making jams and chutneys before I have learn’t a few tricks to make the process a bit easier so here are my tips.
- Sterilising jars- I tend to wash mine in the dishwasher at high temperature, and then I use my old bottle steriliser from when the kids were babies to sterilise my jam jars. Alternatively you can wash them and heat them in the oven (although I have no experience of this)
- You can fill jars the hard way with a spoon but it is is messy. A jam funnel makes the process a lot easier, and is a fairly cheap investment if you are going to make more than one batch of preserves in your lifetime.
- You can buy wax discs and cellophane covers from many outlets now including the larger supermarkets. I usually head to Amazon as I buy in bulk, but I recently found a pretty fabric lid set which including labels and everything you need (bar the jars) from Hobbycraft.
- Last tip. Clean any splashes from your stove whilst still warm. Set molten sugar on hobs is not easy to get off!!
NB. I am a home cook, and have had no formal training in preparing food. So these are just recipes that I use at home for the family. Whilst I have taken time to try and be as accurate as possible, some of the quantities are approximate. I am always keen to learn, so if you think the recipe can be improved upon please take the time to comment below. I also love seeing your versions.