This Easy Lemon Curd Recipe will enable you to make fresh, zesty lemon curd in a matter of minutes. It is so easy to make and is totally different from over-sweetened shop-bought lemon curd which just does not have anything like the same level of sharp lemony flavour. This is one of those recipes where the minimal effort really pays off with a product that is so much better than the ready-made version.
Many people think it is hard to make Lemon Curd and worry about ending up with lemon-flavoured scrambled eggs rather than smooth curd. Do not worry! The acid in the lemon juice prevents the eggs scrambling when they are heated. All you need to do is cook over a low heat and make sure you stir the mixture while it is thickening. The whole recipe only takes around 10 minutes – quicker than going down to the shops to buy a jar of ready-made Lemon Curd.
You can make Curd from a number of other tropical fruit such as lime, orange, mango and passion fruit. I think it works best with strongly flavoured fruit – if you are a fan of rhubarb, have a look at my recipe for Rhubarb Curd.
There are so many uses for Easy Lemon Curd..
So what can you do with Lemon Curd? Well, lots and lots of things, actually! First off, it is great as a spread on bread as an alternative to jam or honey. It is also great stirred into plain yogurt or spooned over vanilla ice cream. However, in my opinion, it really comes into its own as a cooking ingredient. Its punch of lemony flavour is fantastic in all kinds of sweet dishes. It is particularly useful as a filling for cakes and in all kinds of puddings.
This Easy Lemon Curd Recipe is fool-proof and only takes ten minutes. In less time than it takes to go to the shop to buy ready-made Lemon Curd, you can have the far superior zesty, lemony home-made version.
2 unwaxed lemons
85 g butter
225 g caster sugar
Finely grate the zest of the lemons into a small, heavy-based saucepan.
Squeeze the lemons and add their juice to the saucepan together with the butter and sugar.
Beat the eggs and add these to the saucepan.
Put the saucepan over a very low heat and stir until the butter has melted and the ingredients have combined.
Continue stirring over the low heat until the mixture has thickened. This should take around five minutes.
Pour the mixture into sterilised jam jars and allow to cool.
Make sure you use unwaxed lemons which are available in most supermarkets. You want lemon zest rather than wax in your curd!
Don’t worry about ending up with scrambled eggs! The acid in the lemon juice will prevent this.
You can sterilise your jam jars by washing them in warm, soapy water, rinsing well and then drying off for 15 minutes in an oven set at 140C/120C fan/gas 1.
The lemon curd will keep for three weeks in the refridgerator.
Keywords: lemon curd, curd
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This Rhubarb Curd and Rose Ice-cream is a really quick and easy ice-cream which manages to taste both familiar and exotic and its soft pink colour looks wonderful! Rhubarb and rose go very well together and each enhances the flavour of the other. The sharpness of the rhubarb, the sweet floweriness of the rose plus soft billowing cream is a winning combination. Don’t overdo the rose flavouring as you want it to balance and not over-power the taste of the rhubarb. The ice-cream should make you think of an English summer garden – with a whisper of rose-water giving a hint of exotic Arabian Nights rather than a full-on Fry’s Turkish Delight flashback!
Whisk and bowl. This recipe is a breeze using an Ice Cream Maker but you can still make it if you don’t have one. Just put the ice-cream mixture into a freezer proof container and put into the freezer. The air in the whipped cream will mean that your ice-cream still has a good texture.
Add a few drops of pink food colouring if you feel the mixture needs to be pinker! This won’t be necessary if you have already added colouring to home-made Curd.
Put the ice-cream mixture in your ice-cream maker, process until thickened and transfer to a freezer-proof container and store in your freezer until required. Alternatively, as outlined above, you can put the ice-cream mixture straight into the freezer if you don’t have an ice-cream maker.
And that’s it – enjoy!
Keywords: rhubarb ice-cream, rhubarb and rose ice-cream
Fruit curds are a great way of capturing the flavour of a wide range of fruits and work best with strong-tasting ingredients – such as lemon, lime, passion fruit or rhubarb – where the sharpness is softened by the butter and eggs. The method and ingredients for a fruit curd are very similar to those for making custard – so when you make Rhubarb Curd you are making a kind or rhubarb and custard combination which is a taste classic! The taste is delicious – creamy and buttery with a zing of sharpness – and it is really easy to make.
Fruit curds, as well as being lovely simply spread on bread, are also a very versatile ingredient which can be stirred into yoghurt to make a quick pudding, used as a cake filling or provide a basis for a simple ice-cream.
Creamy Rhubarb Curd is fantastic spread on bread or as an ingredient in cakes and puddings.
800 g rhubarb
100 ml water
300 g caster sugar
4 tsp cornflour
50 g butter
A few drops of pink food colouring (optional)
Wash the rhubarb stalks thoroughly. Cut into pieces of around 2 cm.
Put the rhubarb pieces into your heavy saucepan with 100 ml of water. Heat until the mixture is simmering and cook for around 5 minutes until the rhubarb is soft and mushy.
Now you can either strain the rhubarb mixture through a sieve to remove the fibres and use the strained juice to make your curd. Alternatively, you can blend the mixture in a blender or with a stick blender and use the thicker puree to make your curd. Allow the rhubarb mixture to cool slightly.
Beat the eggs in a bowl and then add the caster sugar and cornflour which should stop the mixture curdling and turning into scrambled eggs!
Now, gradually pour the rhubarb mixture into the bowl and combine it with the egg mixture. Add a few drops of pink food colouring if you wish – if you don’t do this, your curd will not look so pretty but will taste just as good!
Put the mixture back into your heavy saucepan, add the butter and heat very gently for around 10-15 minutes until it has thickened to a custard-like consistency. You will need to stir it often and keep an eye on it.
Remove the mixture from the saucepan and pour into sterilised jam jars – it will fill two medium-sized jars. It must be kept in the fridge once cooled and will last for around a week.
You can sterilise your jam-jar by washing it in warm, soapy water, rinsing well and then drying off for 15 minutes in an oven set at 140C/120C fan/gas 1.