Lemon Curd
What is Lemon Curd to you? Have you ever eaten it? It it something you associate with your Grandma’s fridge? Or just an ingredient in some cakes & pies perhaps.
I discovered lemon curd a few years ago, when I was looking for simple ideas of things to make as Christmas presents, and this year I decided to do the same, just because.
Well, when I say “just because” what I actually mean is… just because for the rest of the year I don’t eat lemon curd, just because the bought type tastes mainly of sugar and artificial flavours. And just because when you make it yourself you get something that’s unusually tangy, sweet, and soft which you can have on toast, in puddings, on biscuits…. in fact why don’t I make it more often?

(lemon curd ideas 1 / 2 / 3)
Due to our autumnal foraging sprees my mum bought a new book – Jams & Chutneys: Preserving the harvest, over 150 recipes by Thane Prince (2 Jun 2008) – and so I used the lemon curd recipe from there. Interestingly, it doesn’t require the double-boiler/bain-marie technique that nearly all lemon curd recipes demand, making it very simple indeed, and with pleasing results!
Lemon Curd: (Recipe from ‘Jams & Chutneys by Thane Prince)5 large eggs, beaten
200g/7oz caster sugar
175ml/6fl oz double cream
grated zest & juice of 3 lemonsCombine all the ingredients in a large pan & simmer over a low heat, stirring all the time. After 15-20 mins the mixture should start to thicken up enough to coat the back of a wooden spoon. Do not let the mixture boil – don’t leave unattended during cooking. When mixture has thickened, pour into sterilized jars, cool for  5 mins then seal & label. When completely cool, store in refrigerator.

I have decided that in the lack of oven-related equipment, provided I can find some jars in town today, I’m going to start considering the possibilities opened by chutneys, jams, marmalades… though I may need some help eating them!

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