2017 Update: Due to a problem with Photobucket, see here, there will be a lot of recipes without photos. I will be slowly redoing the recipe pages, as best I can, but many other posts will be impossible to replace. I’m doing this in my own time, while continuing to update the blog with new recipes and posts. If you’d like to donate, any amount appreciated, you can do so here. The site will always be free, the recipes will never be locked behind a paywall, but this is a lot of additional work. I’m not demanding or begging, just putting it there so if you feel like repaying my hard work you have that option. I don’t make any money from the site, all that I do here is to help others, I couldn’t charge for that.
It’s real and unshopped. I’m just really that good.
150g Caster Sugar or Sugar
80ml Lemon Juice (2-3 lemons)
70g (4 Tbsps) Butter (Room Temperature)
Zest of 1 Lemon
You can use any citrus fruit instead of Lemon e.g. Lime, Orange etc For Grapefruit use three times more juice and then reduce the Juice by 1/3 by boiling. Use when cooled.
Alternatively use 4 Egg Yolks and 100ml Lemon Juice, the rest is the same. Final curd will be thicker.
1. Put Eggs, Lemon Zest, Lemon Juice and Sugar in a metal bowl.
2. Place over pot of simmering water and whisk together.
3. Stir constantly, on medium heat, until mixture becomes thick, but still pourable. Takes about 15 to 20 minutes.
4. Sieve into bowl and whisk in Butter. Then leave to cool and cover.
Pingback: Festive Recipe Round Up |
Pingback: Meringues |
Pingback: Meringue Topping |
Pingback: Zero Icing Sugar Dilemma |
Pingback: Banana Curd |
Pingback: Coconut Nut Butter Custard Sauce |
Pingback: Frozen Mango Mousse | Pep's Free From Kitchen
Pingback: Flourless Nut Cake | Pep's Free From Kitchen
Pingback: Giant Novelty Strawberries and Plastic Curd | Pep's Free From Kitchen
Hello Jack! Thank you for your recipe, which comforts me in my choices… It just happens that I made a lemon curd last Monday (to gift a friend who likes lemony things) and in the recipe I followed there was 150 g sugar for only 2 eggs, and 110g butter! When I tasted it it was a tad too sweet, and definitely too buttery for me. I posted a comment on the person’s blog asking if so much butter was necessary and if I could use margarine instead – I didn’t want to offend. Next time I make a lemon curd, it will be with your proportions.
She also suggested blending the lemon zest. That was a good idea. No bitter bits!
That sounds a bit off, I like curd thick, but maybe a thinner curd works well too? Margarine should be fine, we use them interchangeably here. With the sugar and lemon the taste shouldn’t be noticeable. That’s interesting, with mine I push t through a strainer into the butter leaving the zest behind, then again I use a few lemons worth of zest even when my own recipes doesn’t say to!
Pingback: Other Recipes: Meringue Topped, Lemon Curd Filled Vanilla Cupcakes | Pep's Free From Kitchen