~Lemon Curd ~
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| Mum’s Lemon Curd made by me! |
My Mum’s Home-Made Lemon Curd
Tuesday 9th August 2011
Mardi 9 Aout 2011 ~ St Amour
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| My Victoria Sponge Cake with Mum’s Lemon Curd |
Lemon curd, unctuous and tangy ~ perfect on toast, in cakes and tarts and one of my favourite preserves. You can buy commercial lemon curd, and if I was really stuck I might just consider it as some commercial lemon curds are okay, but home-made is the way to go, plus it is really easy to make and infinitely better than shop-bought. I have several recipes, even one that you make in a slow cooker (crock pot), but this is the recipe I always turn too, my mum’s lemon curd ~ a real British classic. Easy peasy lemon squeezy!
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| Hot buttered toast with lemon curd…. |
I always have a jar or tucked away in the fridge……I like to think I have some handy for the impromptu baking session, or when I fancy a late night snack of toast…..or even for a quick dessert ~ mix a tablespoon of lemon curd with crème fraîche and some crushed meringues for a rather nice cheats Eton Mess. I also love the humble jam tart when filled with this delectable golden preserve, a sort of mini tarte au citron. All you need is a little time to stir the curd whilst you are making it and you will be rewarded with jars of tangy yellow stuff ~ and an instant cake filing, toast topper, tart filler etc etc…..you get the picture!
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| Luscious Lemon Curd |
Okay, so I have waxed lyrical about this for a wee while now, and talking of wax, try not to use the waxed lemons for this recipe, and if you do have to use them, make sure you wash them first…….so here without further ado, is my Mum’s lemon curd recipe…oh yes…..I will post the recipe for my Victoria Sandwich Cake, as featured in the photo in this post later on this week.
My Mum’s Lemon Curd
My Mum’s Home-Made Lemon Curd – I also add the zest for a slightly more lemony tang………..A wonderful classic British preserve. Spread it thickly on fresh baked bread, crumpets, scones, muffins or hot buttered toast. It’s also delicious on pancakes and if used as a filling for cakes or tarts. A jar or two makes a lovely gift – tie a pretty ribbon around the neck of the jar and provide a recipe tag as well. We like our lemon curd quite tangy – so if you are not keen on a very lemony taste – increase the sugar by about 2 to 3 ounces, or use 2 lemons only. This can also be made with oranges or limes, or a mixture of all three Citrus fruits; it will then be called St.Clement’s Curd, from the Nursery Rhyme “Oranges and Lemons – The Bells of St.Clements”.
Ingredients:
4ozs butter (110g)
8ozs sugar, caster sugar is best (225g)
4 lemons, finely grated zest and juice of
4 eggs, beaten
1 egg yolk, beaten
Method:
Place a heatproof bowl over gently simmering water in a large saucepan, making a bain~marie.Add the butter and melt it slowly, then add the sugar and make sure it is dissolved before adding the lemon zest, juice and the eggs.
Stirring all the time, making sure the water does NOT boil, cook the mixture for about 10 to 20 minutes; the curd is ready when it is as thick as double cream and it coats the back of the wooden spoon.
Pour into hot sterilised jars immediately and seal. It thickens up on cooling.
When cold, store in the fridge for up to 4 weeks maximum
See you later……..I will share that Victoria Sandwich cake recipe sometime soon too……
Karen
Marie says
I always make my own Lemon Curd as well Karen. It's so easy and tastes infinitely better than any shop bought curd. I always find shop bought has an underlying flavour that I can't quite put my finger on but that is not quite right. Yours looks fab too! Hooray for homemade Lemon Curd!
Karen S Booth says
Thanks Marie ~ yes,I agree for the little time it makes to have home-made lemon curd, it seems stupid to buy that gloopy bright yellow stuff……hooray for lemon curd indeed!
Karen
Annie says
Yum! I adore homemade lemon curd but have stopped making my own as the stuff I can buy at the farmer's market here is so good … but you've inspired me to reach for the lemons!
Reds says
Never made lemon curd – was always scared to try – but might try it now!! Wish I had some on my toast right now – mmmmm!
La Table De Nana says
Your photos are sunshine this morning..I make mine also..
Lovely post~
Heather says
This looks really delicious! I've never had this. Can you believe it?! Tomorrow is my grocery day so I will get some lemons, and also some supplies for that yummy coffee cake you posted a few days ago! 🙂
girlichef says
Mmmm…lemon curd makes me smile- especially when it's homemade. Yours is so sunny and beautiful, sure to brighten anyone's day =) I love lemon curd, yet have never tried to make it. Wish I just had some of yours 😀
Karen S Booth says
Thanks Annie ~ I forgot that you are able to buy lemon curd at Farmer's Markets, they don't make it in France, so it is from my own kitchen here!
Karen
Karen S Booth says
Try it Reds, it is easy and you will love it!
Karen
Karen S Booth says
Thanks La Table De Nana…….I had a feeling you might make yours too!
Karen
Karen S Booth says
Heather I am sure you would LOVE it……it is one of my favourite preserves, and very versatile too!
Thanks for stopping by.
Karen
Karen S Booth says
Thanks girlichef! Do try to make some, it really is very easy!
Karen
Prairie Rose says
I found a recipe for Lemon Curd last week, because I have been craving it.
The recipe is still sitting on my counter waiting for me to have the time to make it.
But, it might be just as well, because I think I will use your recipe instead!
Looks so yummy!
Have a great day:)
Karen S Booth says
Thanks Prairie Rose……this is a very easy recipe, I think you can right click and copy it to a word.doc…..I must investigate how to add printable recipes to my blog!
I hope you like it, if you do, my mum will be delighted!
Karen
Mary says
Karen, this sounds so very good. I always love to visit here. You've created a wonderful spot for your readers to visit and I always enjoy the time I spend here. I hope you have a lovely day. Blessings…Mary
Angie's Recipes says
The curd looks so smooth and my mouth waters terribly while reading it through…
Karen S Booth says
Thanks Mary ~ glad to create a nice cosy corner here!
Karen
Karen S Booth says
Welcome Angie and thanks for linking up……
Karen
Kate@katescakesandbakes says
Ahh, I adore lemon curd- I just made some for the very first time a couple of months ago and I'm officially addicted! I love your idea of trying it out as a lemony Eton mess, I'll definitely give that a go, thank you for the inspiration!
Karen S Booth says
Thanks Kate ~I have drooled my way through your blog many times, and I am sure you can use that lemon curd in some of your fabulous cakes and bakes!
Karen
Inspired by eRecipeCards says
Karen, how do you pick which photo to submit… everyone is better than the last
And so easy sounding…. Hmmm ok, I confess, just the word doesn't sound appetizing. but once the recipe is paid out, I am loving this. Kind of a lemon buttery custard thing.
Karen S Booth says
I never know what photo to submit, so I add them all Dave! The more the merrier IMHO!
Yes, it is a lemon custard, sort of, very nice and almost like a filling of a French Tarte au Citron.
Karen
Fabulicious Food says
This is my all-time favourite, it has to be, hasn't it? I have never actually made my ownso you've definitely inspired me here!
karin@yumandmore says
looks lovely and foolproof! my last one didn't turn our so I'll have to try yours.
Elisabeth Grund-Schneider says
Hello Karen,
I am new here, well, this is the first time make a comment but I have tried some of your recipes since 2017Ithink.
I am going to make your mother’s lemon curd now to have it ready for the lovely Apple,Lemon and Elderflower drizzle cake in perhaps two weeks when the lemon curd tastes best.Your Elderflower drizzle cake was a revelation. . I found your website when I was particularly homesick for the UK and I realized that I did not like a lot of German food anymore I used to. I have been in the UK for 30 years and I am praying to get back asap.
Karen Burns-Booth says
Thank you so much Elisabeth for your kind comments! MY mum passed away last year and although I am still very sad, it makes me happy that her recipes are still being made by me and so many other people! Karen