I first learnt how to make lemon curd in a home economics class at school (a long time ago – although it really doesn’t feel like it). Much to my delight, when I took it home, it was a huge hit with my mum and grandparents. For a little while after that my family were slightly bombarded with jars of lemon curd…..I heard no complaints though!
Lemon curd is naturally gluten free and very easy to make. And this zingy, buttery treat can be enjoyed in endless ways – whether that be in a light sponge cake, muffins or Swiss roll, spooned into a creamy yoghurt or simply spread onto a chunky piece of freshly buttered gluten free bread (Warburtons gf tiger bloomer would be a perfect choice for this!). Be warned though, once you have tasted homemade lemon curd, it will spoil you a little for the ‘extremely bright’ shop bought version!
When making this batch of lemon curd I had a little bit of a eureka moment. As instead of cooking it in a Pyrex bowl set over a pan of simmering water, I used a stainless steel one. This speeded up the cooking time massively. Although you are also able to make lemon curd directly in a heavy bottomed pan, I prefer to allow it to cook out over a pan of water, as it doesn’t heat up too quickly, which prevents it from curdling. I also feel the overall texture of the curd is much better when using this method.
Ingredients (Makes approx. 550g)
225g caster sugar
100g butter – cubed
3 eggs plus 1 egg yolk (you can use your left over egg white up in an omlette or scrambled egg)
Juice of 3 large lemons
Beat the eggs really well – this will give you a much smoother texture to the finished curd, as I feel it cooks the ‘whole egg’ more evenly.
Pop all the ingredients into a heatproof bowl (ideally stainless steel as I previously mentioned). Set the bowl over a pan of simmering water and whisk constantly until the mixture starts to thicken (whisking rather than stirring is far better – again it’s all about getting the very best texture).
It will probably take about 10 minutes for the curd to cook out and It will resemble nice thick custard when it is done. You can do a quick check to be sure it’s ready, by putting a tiny amount onto a saucer, popping it in the fridge for 5 minutes and seeing that it’s the thickness you are happy with – if it’s not, simply allow it to cook out for a bit longer.
Once the curd is cooked carefully pour into warmed jam jars. Allow to cool. Then pop a disk of baking parchment/greaseproof paper directly onto the curd, secure the jar with the lid and pop into the fridge. It will keep for up to 2 weeks in the fridge.
This lemon curd recipe I have shared with you, is one that I have adapted from the ‘The Dairy Book of Home Cookery’ – hope you get to pop a batch together – would love to hear all about it if you do, including the finer details of exactly how you like to enjoy it!