This post is long overdue. I think I promised to post this recipe on my blog a couple of years ago, when I was reviewing the chalk-board style labels. It is adapted from a recipe passed down from my mum. In particular, I’ve significantly reduced the amount of sugar, which gives it more of a tangy taste.
I needed to make some lemon curd this week to use in another recipe, so watch out for that soon.
Lemon Curd
Ingredients (fills 1 standard size jar)
3 eggs
75g granulated sugar
100g butter
3 – 5 lemons depending on size
Method
Preheat oven to 140 deg C.
Place jar and lid on baking tray in preheated oven for at least 10 minutes, to sterilise them.
Leave in oven until you are ready to use the jar.
Grate the zest of the lemons.
Squeeze the lemons to give 125ml of lemon juice.
Add eggs, sugar, butter, zest and juice to saucepan.
Cook over a medium heat allowing the butter to melt.
Whisk continually until thick, to avoid bits of egg white coagulating.
Tip into sterilised jar and put lid on.
You may optionally put a wax disc on top of the lemon curd, prior to putting the lid on, but this is not essential.
Store in refrigerator for upto 3 weeks.
Delicious on a slice of bread or in a cake. And so much tastier than shop-bought lemon curd.
I’d love to hear what preserves you enjoy?
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Love lemon curd!
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Yes yum
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Love lemon curd, will have to try this.
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It is very tasty although sometimes the egg whites cook too quickly and you can end up with white spots in it
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Ive never made LEMON curd looks so SIMPLE too
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it is simple in principle, although sometimes I find the egg white can cook too quickly and you end up with little white spots. Still tastes great but doesn’t look so good if that happens
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lovely recipe, I will give it a try, how long does it last once you have made it? x
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upto 3 weeks in the fridge
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Thanks for the recipe. As I do love lemon curd as it is Delicious!
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you’re welcome. I’m thinking of trying to adapt it to use limes as an alternative
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I just have got to try this. I bet is is very good.
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very tasty and so much quicker and simpler than making jam
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What a lovely recipe! I don’t often have lemon curd; a lot of shop-bought preserves are too high in sugar for me, but I do love them, especially all flavours of jam.
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yes I specifically reduced the sugar content, my mum’s recipe had double what I used
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I love lemon curd on toast! I will have to try and make it from scratch some day 🙂
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yes do, as homemade is much nicer
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Ahh! I do love Lemon curd but I have never tried making it before.
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give it a try
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Yummy, less ingredients than I would have expected
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yes that’s all you need
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