Lemon curd: Quick and easy recipe

One of the independent greengrocers in Edinburgh (in Roseneath Street) often has bags of lemons or limes at very low prices. I couldn’t resist buying a bag of 10 for only 90p! No matter what the price, lemon curd is something so marvellous you’ll just need to indulge yourself.

A spoonful of lemon curd

A spoonful of lemon curd

Lemon curd is one of those delicious things that you assume will be tricky to make. I did too, until a friend shared the “everything in” method she’d come across. Between us we’ve used two recipes to produce an indulgent, tasty recipe. Do have a look at the original recipes (thanks to the BBC and Fine Cooking).

Do measure out all the ingredients before you start. You’ll need a heavy bottomed saucepan (eg Le Creuset),a food processor (or plenty of muscle) and a jar or box to store the curd in. You may prefer a sweeter or more tart taste. Once you’ve made it once, you’ll soon feel confident to experiment a little.

Lemon curd: Quick and easy recipe
 
Use the curd as a tart filling or even on toast. Delicious! I could just eat it straight from the spoon …
Author:
Recipe type: Dessert
Cuisine: British
Ingredients
  • 3 large lemons (grate the zest of 2 of the lemons with a microplane or zester, juice all 3)
  • 100 grams butter (I used salty)
  • 3 large eggs
  • 200 grams of caster sugar (if you prefer it less tart add 50 grams)
  • You can use limes or Seville oranges, but you’ll need to experiment with how much sugar is to your taste. Use a lot less for limes!
Instructions
  1. In the bowl of a food processor, mix the butter, eggs and sugar together as if you were making a cake. Mix well. Add the juice and zest. The mixture will probably have curdled, don’t worry about this.
  2. Put into the saucepan and gradually bring to the boil stiring all the time with a wooden spoon. Turn down the heat a little. Keep stirring until the mixture becomes thick. Pour into jar and let it cool before storing in the fridge. It will be fine for about a week. You can freeze it too.

 

Lemon Tarts

Lemon Tarts

Last updated by at .

Food is my passion. Always curious about new foods, ingredients, suppliers, chefs, restaurants both in Scotland and further afield.

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Posted in baking, fruit, Ingredients, Recipe
2 comments on “Lemon curd: Quick and easy recipe
  1. edinburghfoody says:

    Thanks Alisa, I have updated it!

  2. Caroline says:

    Mmm. This would be perfect with pancakes (which I’ll be eating all week and possibly most of next week too). As tasty as lemon juice and sugar, but much less runny. I *love* lemon curd.

2 Pings/Trackbacks for "Lemon curd: Quick and easy recipe"
  1. [...] First the fiddly bit. Peel the zest off the lemons leaving as little of the white pith on the zest as possible. I found this was easiest with a very sharp knife rather than a peeler. You don’t need the juice for this recipe. I suggest making our lemon curd recipe. [...]

  2. [...] just have to recommend our lemon curd recipe and orange almond cake recipes again. Luscious [...]

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