Tuesday, 24 May 2016

Homemade Lemon Curd

Homemade lemon curd is easy to make and results in a wonderful, fresh and zingy curd which is not only delicious on toast but also lifts a host of different bakes. It also makes for a wonderful gift too.

How to make homemade Lemon Curd

Fresh, homemade lemon curd is such a treat.  Not only is it perfect spread onto a slice of toast in the morning, it also lends itself to being the perfect addition to many bakes.  That delicious, luscious lemon freshness can really lift a bake from being good to amazing.  Although I've used lemon curd in a few bakes, such as these raspberry & lemon meringue sandwiches and a batch of chocolate eclairs with lemon and chantilly cream, I've not as yet shared the recipe for this easy to make preserve....until now! 

How to make homemade Lemon Curd

Not only is lemon curd great to use in your own baking and delicious spread on toast, it also makes a great gift for food lovers.  Imagine receiving a jar of lovingly made lemon curd finished with a gingham cloth and ribbon as part of a birthday treat.  You could even consider jarring some as an end of year gift for your child's teacher!   Foodies are sure to appreciate it. 


How to make homemade Lemon Curd

Although there are numerous lemon curds to choose from in the supermarket these days, none of them match the wonderful flavour of homemade curd.  Of course, by making your own lemon curd you are able to make it as lemony as you like.  This particular recipe makes just over 500g of homemade lemon curd with the zest and juice of three lemons.  This produces a wonderful fresh and clear lemon flavour to the curd.  As most of the lemony flavour comes from the zest consider reducing the zest quantity if you prefer your curd less lemony.
     
How to make homemade Lemon Curd

Now, I must admit that making homemade lemon curd does require a little bit of effort in the form of constant stirring.  This stirring, along with the slow cooking, allows the eggs to warm evenly and gradually and prevents the curd from scrambling.  This batch took me around 45 minutes to make in total, but that labour of love rewarded me with a jar and a half of delicious lemon curd.  It's certainly worth that little bit of effort.  


So let's get to it and bake! 


Homemade Lemon Curd.     Yum

How to make homemade Lemon Curd
Yield: approx 500g Lemon Curd
Difficulty: Easy 
Time: hands on time about 40 - 45 minutes; cooling time.
Storage: In an airtight jar in the fridge for 2 weeks.

You will need:

Pan
Glass Bowl
Wooden Spoon
Sieve
Sterilised Jars / Kilner Jars
Wax seals and cellophane or jam jar lids
Heat proof pouring jug (ie Pyrex)

For the lemon curd

125g Unsalted Butter, cubed
225g Caster Sugar
3 Unwaxed Lemons, zest & juice
3 large Eggs, lightly beaten


How to make it:

1.  Sterilise the jars.  Heat the oven to 140c /120 fan / Gas 1.  Wash the jam / kilner jars and lids (if using) by either placing them in hot soapy water or in the dish washer for a hot wash.  Rinse them well.  Without drying them lay the jars and lids on a tray (for ease of moving them) and place in the warm oven to dry completely.  If you're using kilner jars, boil the rubber seal as dry heat can damage them.

2.  Set up the bain marie.  Select a pan which allows your glass bowl to sit on the pan safely.  Quarter fill the pan with water.  Ensure that once the bowl is positioned on top of the pan the base of the bowl doesn't touch the water.  Place the pan on the hob over a medium heat.  Add the cubed butter, sugar, lemon zest and juice to the glass bowl and suspend over the pan.  

3.  Allow the butter and sugar to melt.  Stir the mixture frequently with a wooden spoon whilst the butter melts.  Keep the pan on the medium heat until the sugar has completely dissolved, you will no longer feel or hear any granulation from the sugar.   Remove the bowl from the pan and set onto a cloth.  Reduce the heat under the pan.

4.  Add the eggs.  Strain the lightly beaten eggs through a sieve (to remove any sinew) into the bowl.  Stir with the wooden spoon.

5.  Cook slowly.  Replace the bowl on the pan.  Constantly stir the mixture whilst it slowly cooks.  Gradually it will begin to thicken.  It is ready when you are able to draw a clear line with your finger through the mixture on the back of the wooden spoon.  This stage took me 35 minutes.

6.  Decant into jars.  Ladle the cooked hot curd into the pyrex jug and then pour into the sterilised jars.   Whilst the curd is still hot seal the jars with a wax disc (wax side down) and slightly moistened cellophane held in place with an elastic band.  Alternatively use the sterilised jar lids.  Allow the curd to fully cool before placing in the fridge.



Enjoy!


Notes:

a)  The jars I used for this batch of lemon curd are simply used jam jars.  Avoid using jars which have previously contained strong flavoured food or tomato sauces in them as the aroma is unlikely to have been removed even with thorough washing.









 

This post has been shared with: 


Cook Once Eat Twice hosted by Corina over at Searching for Spice 
CookBlogShare Monkey and Mouse Tasty Tuesdays on HonestMum.com



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36 comments:

  1. This looks lovely, Angela. Love the idea of giving something like this to my kids class teacher at the end of the year. It would make such a nice present! Eb x

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    1. Wouldn't it just Eb, I can imagine it being quite a different sort of gift to those which may usually be given to class teachers.
      Thanks for your lovely comments Eb,
      Angela x

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    2. Ha! Yes - to tell the truth I am a bit rubbish at giving teachers gifts - it's usually a last minute panic purchase - I will try to get myself a bit more organised this year...my kids absolutely love cookign and baking so it would be a great gift...we'll see!! Eb x

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    3. I wonder how many families buy their teachers thank you gifts and cards - I wonder if it's a marketing gimmick. I think a baked item which your youngsters have helped with would be perfect for their teachers :-)
      Angela x

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  2. Your lemon curd looks delicious Angela, homemade is so much better than shop bought, one of my favourite toast toppings! I love your photos, so colourful and bright x

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    1. I totally agree Sarah, homemade lemon curd is waaaay better than shop bought. It's one of my favourite toast toppings too.
      Thank you for your lovely comments Sarah,
      Angela x

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  3. love love love Homemade lemon curd - the shop stuff is just not the same. This recipe had already caught my eye on facebook with your lovely pics.

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    1. Aw thank you Jacqueline :-)
      Shop bought lemon curd isn't a patch on the deliciousness of homemade.
      Thanks for popping by and commenting Jacqueline,
      Angela x

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  4. This is something I keep meaning to make but never find the time to do. Thanks for linking it up to #CookBlogShare

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    1. Oooh you really must put an hour aside to give it ago followed by sampling it on some lovely toast :-) It's certainly worth the effort.
      Thanks for popping by Hayley, and of course for hosting,
      Angela x

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  5. Beautiful. I completely agree, homemade lemon curd is so much better than shop bought. I don't make it very often but when I do it feels like a proper treat.

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    1. I'm exactly the same Jo. I tend to make it when I have a special cake to make (yup, I have a cake containing lemon curd awating to be posted) or if I want to treat myself. I think it makes it feel that little bit more special like that rather than making some every week or two.
      Thanks for popping by and commenting Jo,
      Angela x

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  6. I loveeee lemon curd on a piece of buttery toast - mmmmm!! Those jars you've used are a great idea - I never think of making lemon curd for using in general, so perhaps I will one day! Thanks :) x

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    1. ooh isn't it just delicious. The jars I have used are in fact jam jars that I have held aside for this sort of purpose, though you've reminded me that I need to make a note about not using jars which have had strong flavours or tomato in them.
      I'm off to enjoy a slice of toast with homemade lemon curd now :-)
      Thanks for popping by and commenting Jessica,
      Angela x

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  7. I love your glass serving pot! Lemon curd has been on my must try list for ages. I really must do it now, yours looks lovely

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    1. It's a cute glass pot isn't it. It actually belonged to my mum and dad but last year I asked to borrow it a few times for some photos for posts (those were without the lid) and each time I returned it to them. Then at Christmas mum and dad wrapped it up for me so I could keep it :-)
      Homemade lemon curd really beats the shop bought stuff Alison. I don't make homemade too often, but when i do there is definately a marked difference (in a good way) to that which comes from the supermarket, even compared to the better quality curds.
      Do let me know if you give it a try,
      Thanks for popping by and commenting Alison,
      Angela x

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  8. I adored lemon curd! I shall make some :-) and i shall use your recipes. Thanks Clare easypeasylemonsqueezy

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    1. Ooh do make some Clare, homemade lemon curd is just the best! Do let me know how you get on with it.
      Thanks for popping by and commenting,
      Angela x

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  9. Oh I love lemon curd but have never made my own! #cookblogshare

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    1. Ooh you have to change that Louise when you get chance, you'll never look back once you've made you're own :-)
      Thanks for popping by,
      Angela x

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  10. This looks beautiful! I've only recently realised that I actually like lemon curd as I didn't like it as a child so then avoided it for years afterwards. I was definitely missing out! Thank you so much for sharing with #CookOnceEatTwice

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    1. Oh my you certainly were missing out Corina, I trust you've now made up for those years without lemon curd :-)
      Thanks for popping by and of course for hosting,
      Angela x

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  11. I adore lemon curd! It is something I have made a couple of times before with varying success - i think the bain marie method is by far the best as i have ended up with scrambled egg style lemon curd when using a recipe that used direct heat - yuk! I felt so proud of myself on sunday as I managed to make passionfruit curd and it was so nice too. x

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    1. I completely agree Rebecca, the slower but safe bain marie method is far more effective at making a fail safe curd - scrambled egg style lemon curd really doesn't sound at all nice. Your passion fruit curd sounds amazing, I hope your posting about it I'd love to read about it.
      Thanks for popping by and commenting,
      Angela x

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  12. I haven't made this for years - not sure why, as like all your other comments - it's something everyone loves - thanks for reminding me! H x

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    1. Everyone certainly does seem to love lemon curd don't they :-) You'll have to make a batch now Helen :-)
      Thanks for popping by,
      Angela x

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  13. I adore lemon curd! Not made my own for a very long time. Have you ever made it in a microwave? It's really quite easy so long as you do it on low blasts with regular stirring!

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    1. I haven't, no, but it does sound very interesting shortening the whole process. I'll certainly have to look into that further.
      Thanks for mentioning that method Sarah,
      Angela x

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  14. Stunning post and this has taken me right back to my childhood-beautiful x

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    1. Aw thank you Vicki, than means a lot :-)
      Angela x

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  15. Yummy! I've made homemade lemon curd before as a cake filling and it's lovely. #howtosunday

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    Replies
    1. Isn't it just, so much yummier than shop bought.
      Thanks for popping by and commenting,
      Angela x

      Delete
  16. I've not made lemon curd before, but my daughter loves a lemon curd sandwich, so might just need to try this! Looks delicious! #HowtoSunday

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    1. Ooh you must give it a go when you get chance, homemade curd is bay far yummier than shop bought. I hope your daughter enjoys it as much as we do should you give it a go,
      Thanks for popping by,
      Angela x

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  17. It looks absolutely delicious! I never know how to use it though, so will need to test it out some recipes! Thanks so much for linking it up to #HowtoSunday x

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    1. Thank you Jenny. I must say I go through loads of the stuff (both shop bought and homemade). Not only do I slather it on slices of toast, it's also great rippled in frostings for cupcakes & bakes and would also be great included in homemade ice cream. You could also include it in swiss rolls or even drizzled over pavlovas. Happy recipe testing testing Jenny :-)
      Thanks for your lovely comment,
      Angela x

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