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.
Homemade Lemon Curd
An easy recipe for a yummy homemade lemon curd.
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.