Lemon Curd

Lemon Curd is an incredibly delicious preserve.  It has a beautiful creamy texture and the sharp lemon juice provides a wonderful contrast to the sweetness and richness of the curd.

jar of lemon curd

Is Lemon Curd difficult to make?

No, it isn’t difficult to make, just take your time and follow the instructions.  Don’t try to hurry it along because that is when you risk the mixture curdling. 

How to rescue your Lemon Curd 

I didn’t follow the instructions and it all nearly went disastrously wrong for me!  I had it in my head that I only needed the egg yolks and couldn’t quite work out why it wasn’t thickening. Eventually, I checked the recipe and realised that I should have used the whole eggs!

I still had the egg whites in a bowl, so whisked them up a little, then added the warm lemon mixture one spoonful at a time, with lots of whisking. Fortunately, it didn’t curdle and only took another five minutes to thicken.

More Curd Recipes from Farmersgirl Kitchen

A pot of Seville Orange Curd

Why not try my Seville Orange Curd?  Use the sharp Seville Oranges available in January and February for marmalade.

Strawberries top a glorious sweet meringue base with the tang of lemon curd cream to bring it together

This recipe for Sensational Strawberry Pavlova combines whipped cream with lemon curd for the topping.  It goes really well with the sweet meringue and fresh strawberries.

More Curd Recipes 

Easy Cranberry Curd – Fab Food 4 All

Fresh Strawberry Curd – Lavender & Lovage

Snowball (Eggnog) Curd – Fab Food 4 All

 

Jar of lemon curd

Let’s connect!

Stay in touch with everything that’s going on at Farmersgirl Kitchen.

Facebook  Pinterest  Instagram Twitter

jar of lemon curd

Lemon Curd

Janice Pattie
Lemon Curd is an incredibly delicious preserve.  It has a beautiful creamy texture and the sharp lemon juice provides a wonderful contrast to the sweetness and richness of the curd.
No ratings yet
Prep Time 10 minutes
Cook Time 20 minutes
Course preserves
Cuisine British
Servings 30
Calories 88 kcal

Ingredients

  • 4 medium (4 medium ) lemons grated zest and juice
  • 4 (4) eggs beaten
  • 125 grams (0.5 cups) butter, cut in small pieces
  • 350 grams (1.75 cups) caster sugar

Instructions
 

  • Place all the ingredients in a double boiler or in a large heatproof bowl over a pan of simmering water.
  • Sir until the sugar has dissolved and continue to heat gently, stirring, for about 20 minutes until thick enough to coat the back of the spoon; do not allow to boil or it will curdle.
  • Strain the lemon curd through a fine sieve.
  • Pot and cover in the usual way. Store in the refrigerator and use within 2-3 weeks.

Notes

Makes 700g (1.5lb)

Nutrition

Calories: 88kcalCarbohydrates: 13gProtein: 1gFat: 4gSaturated Fat: 2gCholesterol: 31mgSodium: 38mgPotassium: 28mgFiber: 1gSugar: 12gVitamin A: 139IUVitamin C: 8mgCalcium: 8mgIron: 1mg
Don't Miss My Latest RecipesCLICK TO SUBSCRIBE NOW to join my newsletter list & receive a FREE 'How To Adapt Recipes For Your Slow Cooker’ printable!

6 Comments

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating