I always really liked the Lemon Curd that you can get in the supermarket when I was a kid. Right up until I tasted the homemade stuff which is a completely different ball game. Even though the first homemade lemon curd I tasted had coarsely grated lemon zest in it it still tasted amazing, once you spat out the lemon peel. It is so important when zesting lemons, or any citrus, to only get the very outer part of the peel. If it had a quantifiable thickness I would guess that it is the outer quarter of a millimetre? The white pith beneath the zest needs to be avoided. It will give the curd a horrible lingering bitterness but not a lemony bitterness. More of a burnt plasticy kind that will stay at the back of your mouth long after you’ve finished your toast.
The recipe given is for quiet a lot of curd as this will feature in our Christmas day dessert so feel free to half the quantities. If this post was about jam, as long as the jars were sterilised and sealed properly, I would tell you to make as much as you like because it will keep for a year on the shelf but lemon curd doesn’t last as long. It is definitely safe for a few weeks and be sure to keep it in the fridge.
- 6 lemons or 5 large ones
- 220 g caster sugar
- 4 eggs
- 2 egg yolks
- 100 g butter
- With a very fine grater, zest the lemons and then juice them.
- Add the butter, zest, juice and sugar to a pan on a very low heat and allow everything to melt and combine gently.
- Beat the eggs and yolks well and add them to the mixture in the pan.
- Stir constantly over a very low heat until the mixture has thickened and coats the back of a spoon.
- Decant into sterilised jars and allow to cool and set.