Lemon curd, unctuous and tangy – perfect for BREAKFAST and on toast, and so easy to make using my mum’s tried and tested recipe.
Breakfast Club and Home-Made Lemon Curd
Lemon curd, unctuous and tangy – perfect for BREAKFAST and on toast, or in cakes and tarts. It’s 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!
I always have a jar or tucked away in the fridge……I like to think I have some handy for the impromptu baking session, for breakfast of course 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!
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.