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Nothing beats homemade lemon curd for its rich and creamy lemon taste!
Homemade lemon curd works wonders as either a topping or a spread for breakfast toast, many desserts and sweet bakes. Easy and quick to make in 20 minutes over the stove using a heatproof bowl over a pan with a small amount of simmering water.
Substitutes for Lemon
You can substitute the lemon with lime, grapefruit or passionfruit. All these tangy fruits will give the curd a wonderful citrus flavour that is classic in these creamy fruit versions of jam.
Storing Lemon Curd
Make sure to store the lemon curd in a sterilised glass jar, cover the surface with a round baking paper cut-out and a clean lid then store it in the fridge for no longer than 2 weeks.
To sterilise the jar, simply wash the jar in hot, soapy water and place them upside down in a low oven at 150°C/300°F for 15 minutes. Alternatively, place the jar in a hot dishwashing cycle.
What can I use Lemon Curd in?
Homemade Lemon Curd
- 1 whole egg, organic, if possible
- 1 egg yolk
- 35 g caster sugar
- 1 lemon, juiced
- 1/2 lemon, zest only
- 50 g butter
- Whisk the eggs and sugar together until frothy and well-combined.
- Add the lemon juice and zest.
- Melt the butter over the lowest heat possible in a heatproof bowl over some simmering water.
- Add the egg mixture to the butter, stirring continuously.
- Stir constantly with either a handheld whisk or a wooden spoon until the curd thickens enough to form a number 8 on the surface. This should take no more than 20 minutes. Don’t be tempted to increase the heat as the curd will curdle easily and not look appealing.
- Immediately pour the curd into a sterilised glass jar.
- Cover the surface of the lemon curd with a pre-cut baking paper top. Allow the curd to cool down before securing the jar lid.
- Keeps for 2 weeks chilled
- Not suitable to freeze