Lemon Curd Recipe

When life gives you lemons, you make lemon curd!

No seriously, someone gave me a whole bunch of lemons and I had no idea what to do with them. I used a few in dinner recipes, made some lemon and poppy seed cupcakes and decides to stare at them for a bit in the hope of some inspiration striking. 

It didn't happen and then I became hungry. Scones. Big, fat fluffy scones. So it was time to make some lemon curd.

I've only made it once before and it turned out quite strong so a recipe adjustment was in order. I was also quite ardant about ensuring I got as much lemon rind into the mixture as possible because if I'm going to drag out my small grater, it had better be used well. I also didn't stress too much about the cooking process or any of that 'room temperature eggs/butter' nonsense. Why complicate such an uncomplicated condiment? Slow, steady stirring and the whole saucepan came together without any need to strain out curdled bits. Not having to put aside any eggs whites was also a big plus for me. Waste is a big deal to me.

Be gentle with lemon curd and reap and the results.

Lemon Curd Recipe

3 large lemons
50g butter, chopped
1 cup sugar
3 eggs

1. Zest or finely grate the rind from your lemons, the put it aside. Juice the lemons. You should have about 1/2 a cup of juice. Top up if necessary.

2. Place the lemon juice, butter and sugar in a small saucepan on the smallest element of your stove. This is crucial to ensure the curd cooks gently! Whisk until all ingredients melt together.

3. Continue to gently whisk mixture for 8-10 minutes until it thickens and can coat the back of a spoon. Stir in the lemon rind. Remove from heat and pour into glass jars. Leave to cool on the benchtop. Curd will thicken on standing.

1 comment:

  1. Thanks for sharing this recipe! I will definitely be making it :) I was wondering, do you remove the rind in the end before it cools down?



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