Lemon Curd

Rachel Khoo's Sweet and Savoury Pates

Posted by Orion Books

About

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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You Will Need (5 things)

  • 3 Lemons (or 4 limes, 1 medium-sized pink grapefruit or 2 oranges), organic or unwaxed
  • 200 g Sugar
  • 3 Eggs
  • Pinch of Salt
  • 100 g Softened Butter , diced

Steps (4 steps, 20 minutes)

  1. 1

    Using a lemon zester, remove the zest from the fruit before squeezing them – you need about 120ml/4fl oz of juice.

  2. 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.

  3. 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.

  4. 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.