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lemon curd

CerebralChasm avatar
Recipe by
Clare Chambers
@CerebralChasm
Beckermet

Lemon Curd or lemon cheese has been around in Britain since the mid 1800's. As a child I ate it spread on bread or toast at tea time. You can use it in all sorts of sweet treats; tarts, puddings, tray bakes, ice cream cakes etc... This recipe is simple to make - all ingredients into one bowl and tastes 100 times better than any you could buy in a supermarket. Whilst it is sweet it still manages to pack a big lemony punch and is a particular favourite of friends and colleagues.

yield 4 x 8oz jars
prep time 30 Min
cook time 30 Min
method Stove Top

Ingredients For lemon curd

  • 11 1/2 oz
    golden caster sugar (superfine in the usa)
  • 4
    lemons - juiced and finely grated zest
  • 4 oz
    butter, unsalted - cut into small pieces
  • 4
    eggs, lightly beaten

How To Make lemon curd

  • 1
    You will need to use a bain marie or a large bowl over a pan of simmering water. The bottom of the bowl should not touch the water.
  • 2
    Put all the ingredients (sugar, lemon juice, lemon zest, butter and eggs) into the bowl and using a wooden spoon stir continually until the mixture is thick and coats the back of the spoon.
  • 3
    Pour into sterilised jars and seal. Leave to cool fully before labelling. This lasts 6 weeks if stored in a cool place. I will add that a friend mentioned the other day she has only just finished a jar I gave her in June. She opened it in June and has stored it in her fridge, between uses since then.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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