Homemade Lemon Curd – Easy and Successful Formula
Many years ago when I saw jars of Lemon Curd in an English shop for the first time, I had no idea what it was and how I could use it. This type of a preserve just wasn’t known in Poland at that point. Later I learned it was a popular ingredient for an afternoon tea in England served with scones, as a filling for cakes and pastries or a simple dessert. I also found out from my mother-in-law another way of using it, but I will write about it in my next post.
Years passed by, and Lemon Curd is now available in some shops in Poland. However a few weeks ago when I needed it, I couldn’t find it anywhere. So I decided to give it a go and make it myself. I did a little research, found many recipes and at the end combined a few of them to create one pretty simple and 100% successful formula.
| Prep Time | 15 minutes |
| Cook Time | 10 minutes |
| Servings |
ml
|
- 2 eggs
- 2 egg yolks
- 165 g caster sugar
- 2 lemons zest and juice,
- 80 g butter cold, cut into a few pieces
Ingredients
|
|
- Take a heat-proof bowl and choose a saucepan that is the right size to securely put the bowl into it (there has to be a few cm gap between their bottoms).
- Pour water into the saucepan (a few cm) and bring to boil.
- Whisk the eggs, egg yolks and sugar in the bowl until the mixture is thick and pale.
- Stir in the lemon zest and juice.
- Put the bowl over the saucepan of boiling water, decrease the heat to medium and stir the mixture (at first often and after 3-4 minutes continuously) with a wooden spoon until it is thick (it will take approx. 5-7 minutes).
- Remove the bowl from the saucepan, add the butter, one piece at a time and stir the mixture till it is smooth.
- Strain through a sieve into a sterilised jar, cool down and put in a fridge.
Homemade Lemon Curd can be kept in the fridge up to a week.
