About
Rachel Khoo's Sweet and Savoury Pates
Curds are sweet spreads, mostly based on citrus fruit. They comprise beaten eggs, sugar,
fruit juice and zest, cooked over a low heat until they thicken. They are then left to cool to
form a soft, even-textured spread with an intense flavour.
makes 450g/1lb ● preparation time: 15 minutes ● cooking time: 20 minutes
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25 Jan 03:28
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14 Nov 10:37
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07 Nov 03:57
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03 Jul 22:58
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28 Dec 18:35
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15 Oct 19:55
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17 Sep 21:40
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02 Sep 14:52
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01 Sep 17:10
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Step 1
Using a lemon zester, remove the zest from the fruit before squeezing them – you need about 120ml/4fl oz of juice.
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Step 2
In a medium-sized saucepan, whisk together the juice, zest, sugar, eggs and salt. Then add the butter and place the saucepan over a low heat, whisking constantly until the butter has melted. Turn up the heat and cook, still whisking constantly, until the mixture thickens to a smooth, creamy consistency. The curd is ready when it coats the back of a spoon.
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Step 3
Pass the curd immediately through a sieve then pour it into an airtight container or a sterilised jar. The curd keeps for about 3 weeks in the refrigerator.
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Step 4
Lemon curd with honey & cardamom
For this deliciously spicy and fragrant variation, replace 50g/1¾oz of sugar with 50g/1¾oz of honey. Follow the recipe above and at the same time as mixing all the ingredients together in the saucepan, add 3 crushed cardamom pods.
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