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 have made this before and blogged about it, but as I have just made another batch and as the Breakfast Club is showcasing EGGS this month, I thought I would share the recipe and photos again.
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.
My Mum’s Home-Made Lemon Curd
|Prep time||15 minutes|
|Cook time||20 minutes|
|Total time||35 minutes|
|By author||Karen S Burns-Booth|
- 4oz butter (110g)
- 8oz sugar, caster sugar is best (225g)
- 4 lemons, finely grated zest & juice
- 4 eggs, beaten
- 1 egg yolk,
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.
|Step 1||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.|
|Step 2||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. |
|Step 3||Pour into hot sterilised jars immediately and seal. It thickens on cooling. Store in the fridge or in a cold pantry for up to 4 weeks. Once opened, the lemon curd must be kept in the fridge.|
A Trifle Rushed says
Karen, what can I say, this sounds so perfectly delicious, I am off to buy unwaxed lemons and will make some tomorrow.
And I am so impressed that you are hosting the Breakfast Event this month!
Thank you for your kind and very lovely comments on my posts, and I’m looking forward to seeing you again, next time you are staying in London.
Best wishes, love Jude x
Aw thanks Jude! I love your blog, and I count you as my first “real” blog friend. I hope you like this curd, I also have another flavour to post this weekend! Karen
I’ve never made lemon curd, but the thought of using it in a Victoria Sandwich is making my mouth water. This is definitely going on the to-make list.
Thanks Lauren! I hope you like my mum’s recipe! XX
oh i LOVE lemon curd!!! i made a version using calamansi lime months ago when I was in Singapore, it was a beautiful shocking yellow, but somehow havent made it again since then. this is makign me want to do it again.
Do try it if you gave time, it is lovely, and I also LOVE lime curd too!
EGG-actly, you have every right to be too!
Fiona Maclean says
lovely recipe and you’ve made me reminisce. When I was in my teens I used to play in a string quartet with a lovely lady in her 80s who had trained as a professional cellist and then played at the Cafe Royale in a ladies orchestra! She went on to be an army catering officer in the WRAC during the second world war.
The link probably sounds a little tenuous. In the summer, for the village fete, she would stand on the green making jars of lemon curd and trays of fudge on a camping stove. Of course, it sold as quickly as it was made (she had a secret stash under the tablecloth of her stall).
It’s funny how a photograph can bring back that kind of memory (and desire to try it)
THANKS Fiona! Such a lovely comment and it is funny how photos, sounds and smells can be so redolent of the past….that image that you have saved was magical and I am delighted that my lemon curd brought such lovely memories flooding back!
I have got more and more into my lemon flavourings recently and think your lemon curd must bring back so many memories. Great idea for a quick pud combining it with cream & meringues….thanks!
Thanks Laura, the curd, meringues and cream is a lovely dessert and appears to be so elegant too!
Kentish Keg-Meg says
How I love lemons and lemon curd .Thank you for this recipe Karen,
Thanks! There is something very restful about making a batch too!
I love lemon curd and when I first made it, I wondered why I’ve never made it before. Now I don’t buy lemon curd anymore. So pleased to have your mum’s recipe to add to my collection though – I’m going to try this next. Perfect timing as I was already planning to make a batch next week for a bake. This would be a perfect entry to AlphaBakes 🙂
THANKS Ros! I will link this recipe up ASAP and email you the link! It is a little belter of a recipe!
I absolutely ADORE lemon curd – especially homemade – So delicious. If you have a moment could you pop over to my blog and vote for me and my cupcake and the Today Show!! Thanks so much!
I am THERE to vote for you Mary! I know I have been a stranger lately, and I am sorry for that, but coping with the new blog, travelling and housework has madfe me knackered most evenings! LOL!
I am on my way over to vote now Mary! And thanks so much for your lovely comments!
I just voted Mary! GOOD LUCK! xx
simran kamath says
I am bowled over by the simplicity of this recipe(the one i have is hideously complicated)..superb…this is definately going to get done today….as a filling for lemon tarts…thanks karen.
Thanks Simran! I will pass your comments on to my mum! XX
This looks very yummy, and perfect to brighten up a winter day!~
Dave at eRecipeCards says
I am so loving the new look on your blog! And the thought of this lemon pudding (ish) on toast for breakfast is a great idea!
Ren Behan says
Love lemon curd and am ashamed to say I’ve never made my own!! Must get that rectified!
DO try this recipe Ren, Jude made it and loved it, it is my Mum’s recipe and is so tangy and lovely!
Jo Turner says
This sounds divine, may have to make a few jars to gift to the family x
Karen Burns-Booth says
Thanks so much Margot!