Posts Tagged ‘homemade preserves’

Whenever I make lemon curd, it doesn’t last long enough for me to take a decent picture. That’s a testament to its deliciousness, I suppose. This is good on everything. Seriously.

A note about the quality of your fruit – the lemons should be just past ripe, firm with a bit of give and if you want to be the freak in the grocery store sniffing the produce, they should smell, well, lemony. I’m all for being frugal, but don’t cheap out on the lemons in this case or you’ll end up with an inferior end result.

Recipe from Odlums, with my own observations thrown in. I’ve tried others and ended up with something resembling lemon taffy. Not cool.


3 egg yolks, beaten

125g caster sugar

The zest of 2 lemons (just the yellow part, no underlying white rind)

1/3 cup of lemon juice (2-3 lemons, or if you’re just shy with the juice of 2, add a bit of water)

50g butter

  • Melt the butter over a low heat and add the sugar, juice and zest.
  • Whisk in the egg yolks and continue whisking for 1-2 minutes for a light texture.
  • Once the sugar has dissolved, stir with a wooden spoon. The curd is done once the mixture coats the back of the wooden spoon without dripping off. This usually takes 6-8 minutes.
  • Remove from the heat and strain into a bowl while still hot to remove the zest (or leave it in if you swing that way).
  • It should be a bright, vibrant yellow and still liquid while hot. It will thicken as it cools into a gel-like curd.
  • Once cooled, transfer to an airtight container (or old jam jar in my case) and store in the fridge for up to 3 weeks.
  • Goes well with pancakes, rice cakes, yoghurt, buns, porridge, muffins, toast…you get the idea.


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