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Homemade lemon curd is much nicer than anything you can find in the shops – it’s got real sharpness and freshness that can only come from small batch production. Making your own lemon curd is not only easy, it’s also life-changing. Give it a go, you will not be disappointed!
Lemon Curd
Bright and punchy lemon curd in just minutes. Glorious.
Servings: 2 small jars
Calories: 932kcal
Ingredients
- 3 eggs
- 1 egg yolk
- 4 lemons
- 200 g caster sugar (superfine)
- 100 g butter (unsalted)
Instructions
- Crack 3 eggs into a bowl, and add one more yolk.
- Using a fine grater, preferably microplane, grate the zest into the eggs. Only take off the very outer layer of the lemons – none of the white pith.
- Squeeze the lemons into the bowl, making sure not to get any pips into the mixture, and then add the sugar.
- Place the bowl onto a bain marie and simmer gently, stirring constantly. Make sure that the bowl is not touching the water.
- Stir for about 5 minutes, until the curd has thickened enough to coast the back of a spoon.
- Pour curd through a sieve to remove zest and any cooked egg pieces.Stir through the butter, and then pour into a sterilised jar.
- Store in the fridge for up to a month
Nutrition
Calories: 932kcalCarbohydrates: 121gProtein: 13gFat: 50gSaturated Fat: 29gCholesterol: 451mgSodium: 460mgPotassium: 389mgFiber: 6gSugar: 106gVitamin A: 1783IUVitamin C: 114mgCalcium: 117mgIron: 3mg
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1 comment
It’s very interesting – I make lemon curd by first whipping butter and sugar, mixing in the eggs and then the lemon juice (this is when you actually see curds), then cooking on the bain marie, finishing with the sieving. I then add the zest, as I like it in the finished product.
I guess there are several different ways to make this treat 🙂