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 it could be used. This type of a preserve simply wasn’t known in Poland at that time. Later I learnt lemon curd was a popular ingredient for an afternoon tea in England served with scones or as a filing for pastries. 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 available in some shops in Poland now but 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.
INGREDIENTS (for approx. 350ml):
2 lemons, zest and juice,
80g cold butter, cut into a few pieces.
- 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 to 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 constantly) 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 sterilized jar, cool down and put to a fridge.
- It can be kept in the fridge up to a week.
Originally published at www.tastesofhealth.eu on January 14, 2016.