Lemon Curd is a real home comfort food for me. At home my mother would usually only make it at Christmas, so it also evokes Christmassy very feelings. Well this is my mother’s original recipe and as I write this, one month after being home for Christmas, I am still thinking about Lemon Curd and feeling nostalgic for home.
- 2 large un-waxed (ideally organic) lemons
- 55 grams butter
- 220 grams white sugar
- 3 eggs
- Grate the rind from your two lemons
- Now squeeze the juice from the lemons and strain out any seeds.
- In a saucepan, combine the lemon rind, lemon juice, butter, and sugar and stir over a gentle heat until sugar is dissolved.
- Partially cool mixture for a few minutes before continuing.
- Meanwhile, beat the eggs to be ready to add and take this time sterilize your jars (see below for tips on sterilizing jars
- Still off the heat, gradually add the well beaten eggs to the cooling mixture, doing so slowly and stirring rather quickly with a wooden spoon as you add (to avoid any scrambling – adding the egg off the heat also helps to prevent scrambling).
- Once all of the egg is added, return the mixture to the heat and cook at a low temperature, stirring slowly until the mixture is thick enough for a thin layer to coat the back of a wooden spoon when removed from the mixture.
- Jar immediately in your sterilized jars (note that jarring should be done while jars are still hot).
- Once finished jarring, leave to cool for 15 minutes, then close the lids and put in the fridge to cool.
- Store your lemon curd in the fridge and use within two weeks.
- Enjoy your lemon curd served on a slice of brown bread or on a freshly baked scone.
- Aside from eating like a jam, this lemon curd makes a great filling for a lemon pie (just pour onto a pastry-lined baking dish which has already been blind baked for 10 minutes and bake for a further 10-15 minutes on a medium heat). If you’re feeling very adventurous (which happens occasionally), you could even add meringue mixture on top for a lemon curd-meringue pie!
Tip: If you have issued with the eggs “scrambling”, you can instead cook the mixture in a heatproof bowl sitting on top of a pan of gently simmering water (but make sure the water is not touching the bottom of the bowl).
Note, to sterilize your jars, follow the below steps:
- Wash jars and lids in very hot water with washing up liquid, rinse off the suds in very hot water.
- Don’t towel dry, instead stand the jars upside down on a clean baking tray (along with the lids if they are not plastic, don’t do this with plastic lids!)
- Put the baking tray with jars into a preheated oven at 180 degrees Celsius for 15 minutes.
- Remove from the oven and turn the jars upside down with a pot cloth.
- Lemon curd and other preserves should be jarred while the jars are still hot.