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.
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
Why not try my Seville Orange Curd? Use the sharp Seville Oranges available in January and February for marmalade.
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
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- 4 medium lemons grated zest and juice
- 4 eggs beaten
- 125 g butter, cut in small pieces
- 350 g caster sugar
- 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.