Classic Lemon Curd
This Lemon Curd is so easy to make. Made from just 4 simple ingredients, it comes together quickly on the stove. However, you will need to exercise your patience whilst waiting for it to cool! (In fact, there will be no judgement if you can’t resist a little taste). During this time you will be able to ponder which of many ways you will enjoy it. This delicious condiment, which is smooth, creamy and sweet, yet tangy, will delight all lovers of lemon.
Servings 4 small jars
- 8 egg yolks
- 1 1/2 cups superfine/caster sugar See Note 1
- 1/2 cup unsalted butter
- 4 tsp finely grated lemon zest, loosely packed See Note 4
- 200 ml strained lemon juice 3/4 cup + 1 tbsp
- 4 large unwaxed lemons See Note 5
Add the egg yolks and sugar to a medium-size bowl (See Note 2).
Whisk the egg yolks and sugar together until well combined.
Tip the whisked yolks and sugar into a heavy-based, non-reactive saucepan – See Note 3. Add the butter, lemon zest and juice to the pan.
Place the saucepan over medium heat and, using a whisk, stir constantly until the mixture just comes to simmering point. As soon as the bubbles appear, remove the saucepan from the heat. Stir for a minute or so. The curd will thicken as it cools. Stir occasionally as the curd cools to prevent a skin forming.
Transfer to sterilised jars (See Note 6) while the curd is still slightly warm. When the curd is cold, add the lids and seal well.The Lemon Curd will keep for 1 – 2 weeks if well sealed and refrigerated.
- If making Lemon Curd using Meyer lemons, I reduce the amount of sugar and use 1 1/3 cups as they are less acidic than other varieties.
- Do not add sugar to yolks and leave to stand. The sugar changes the chemical structure of the eggs and “cooks” the yolk. So, once you add sugar to the yolks, be sure to mix right away for a smooth and creamy result.
- Non-reactive saucepans are those which are ceramic, stainless steel, glass or enamelled cookware. Copper, iron and aluminium pans are reactive. Acidic foods, such as lemons, may take on a metallic taste and discolour if cooked in such pans.
- When removing the zest from lemons, I prefer to use those which are un-waxed. You will most likely find these at grower’s markets or an organic fruit store. Should only waxed lemons be available, place them in a colander and pour over freshly boiled water. Then, scrub them gently under cold running water with a nail brush.
- The number of lemons may vary, depending on how much juice they contain.
- Choose small glass jars with an airtight lid. Wash the jars and lids either in the dishwasher or with hot soapy water and rinse well. Place the jars into an oven which has been preheated to 130 Degrees C/270 Degrees F. Place the jars into the oven for at least 20 minutes. Remove the jars and leave to cool a little before adding the curd. The jars and curd should both be slightly warm.
- The Nutritional Information is based on one whole jar.
Calories: 653kcal | Carbohydrates: 90g | Protein: 7g | Fat: 33g | Saturated Fat: 18g | Cholesterol: 452mg | Sodium: 24mg | Potassium: 240mg | Fiber: 3g | Sugar: 79g | Vitamin A: 1252IU | Vitamin C: 79mg | Calcium: 87mg | Iron: 2mg