Tuesday, 8 January 2013

Lemon Curd Recipe


 
A picture speaks a thousand words, look at this lemon curd:
It will bring a bit of sunshine in your kitchen, that's a promise.
It's much easier to make than you think.
It makes great presents.
Nothing compares to the home-made stuff.
Soon we will have the little matter of the Chandeleur and nothing beat slightly melting lemon curd on a pancake.
It will keep for a month in the fridge if unopened.
 
I know what you think, "can't have it, it's too rich". You may have a point but how much exactly do you intend to use, a couple of spoonful will be enough for that inner glow of satisfaction that pleasure brings.
So think about it .......Convinced.
 
Lemon Curd
Ingredients 
Makes 2 small jam jars
zest and juice of 4 unwaxed lemons
200g sugar
100g butter
4 egg yolk

Method
Zest and juice the lemon, I find that using the juicing attachment on the food processor gives a better yield,

Transfer the lot plus the the sugar and the butter, cut into cubes, into a heatproof bowl set over a pan of simmering water, making sure that the bottom of the basin doesn't touch the water. Stir with a wooden spoon until the butter has melt completely.

Mix the eggs and egg yolk lightly with a fork, then stir into the lemon mixture. Now pay attention that is the sensitive bit, stir regularly, it will take about 10 minutes to thicken. You will notice that the composition has changed and feels heavy at that stage.

Remove from the heat and stir occasionally while it cooling.

Pour into a couple of jars. I use Lakeland jam jar lids it's a thrifty way to make nice presents.

I am entering this recipe in Karen and Kate's Tea Time Treat schallenge. January theme is citrus, that should make for superb round up filled with tangy recipes, oranges, lemons, kumquats etc. Tea Time Treats is hosted on Lavender and Lovage.
 

6 comments:

Sarah, Maison Cupcake said...

I adore lemon curd - did you know you can make it in the microwave too? The trick is short spells on a low setting and plenty of stirring in between. It takes around 15 mins but comes out exactly the same.

Solange Berchemin said...

Oh I didn't know that, very useful piece of info, thanks Sarah. I also hear that meringue can be filled with lemon curd, that must be dreamy.

Phil in the Kitchen said...

I do love lemon curd - in fact, I can't think of a curd I don't like for the moment. The thought of the lemon curd melting on a pancake is making me really hungry. You're right, it's definitely best when home made. I always have a scary moment when I think that it's not going to thicken - but it always does in the end.

Solange Berchemin said...

Thanks Phil for dropping in. I forgot about that scary moment, it is true it always seems to work out perfectly.

Homeandfood said...

What a brilliant recipe for January, something to buck those January blues and remind us spring is coming.

I can just imagine slathering this on some extra sweet scones and sitting with a pot of peppermint tea.

All the best for the new year!

Karen S Booth said...

SO sorry this was missed off the post, it was in draft form - the draft I didn't post! I then went on the linky and didn't see it there! LOVELY LOVELY entry and such a PRETTY photo! Thanks so much!

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