~Lemon Curd ~
|Mum’s Lemon Curd made by me!|
My Mum’s Home-Made Lemon Curd
Tuesday 9th August 2011
Mardi 9 Aout 2011 ~ St Amour
|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!
|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!
|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”.
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
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.
See you later……..I will share that Victoria Sandwich cake recipe sometime soon too……