Homemade lemon curd perfect for spreading over a buttered slice of warm toast on a cold and wet rainy day
One of the most traditional favourites of my childhood is Lemon Curd. I remember my grandma cracking out the curd on a Sunday afternoon whilst watching The Antiques Road Show and smearing a large dollop on severely burnt toast. The kitchen always smelt of burnt toast – I’m not sure whether she liked burnt toast or was unaware of burning it as my mother always told me she had lost her sense of smell!
A lot of hesitation about making lemon curd yourself is that it contains eggs yet lemon curd is a sweet dessert spread. If you follow my recipe to point, the eggs actually cook slowly whilst mixed in with the other ingredients to ensure the eggs don’t scramble. We have 3 chickens at home and we get about 3 eggs a day. I used our ladies eggs for this curd and the taste of fresh organic eggs is delicious!
You will love this lemon curd, it is a favourite in our family and I’m sure it will become one in yours. You don’t have to just used it as a spread, it can be used in the filling of a cake, such as my Sticky Blueberry & Lemon Curd Cake, as well as eating it straight off a spoon *queue food hog emoji*.
I like to store my Lemon Curd in a Kilner Mason Jar as the writing on the jar really makes the yellow of the curd pop! Yes, I know – I am all about the detail.
Equipment Suggestions (All links below are affiliate links)
- Bain Marie
- Silicone Spatula
- Metal Bowl
- Mason Jar
- 5 egg yolks
- 2 whole eggs
- zest of 1 lemon
- 110 ml lemon juice (approx 3 lemons)
- 110 g caster sugar
- 60 g chopped butter cold
- Place the lemon juice, lemon zest, eggs and sugar into a bain marie on a low/medium heat and make sure the base of your bowl doesnt touch the water.
- Whisk all the ingriedients together slowly for approximately 5 minutes.
- After 5 minutes, the mixture should look thick and gloopy.
- Remove the butter from the fridge and add into the mixture. This is going to keep the butter spreadable as well as creating a glossy finish to the curd.
- Once all the butter has incorporated into the mixture it needs to be sieved to separate the zest from the rest of the mixture. Do this whilst the mixture is hot as it will be easier.
- Over a large sieve with a bowl underneath, pass the mixture through the sieve. What you will be left with should be a glossy curd. Place the sieved mixture into a mason jar or any jar of your choice and allow to cool in the fridge completely before serving.