RECIPE: Lemon Curd

Tried and tested seasonal recipes from our country cookery school kitchen.  As well as hacks and get ahead tips for EVERY cook. 

A classic recipe that is always popular at the farmhouse. A homemade curd takes very little time and the effort is rewarded with tales of nostalgic childhood memories shared by our cookery guests.

Make some for yourself.  Try it sandwiched between a sponge cake, spread liberally on to a warm scone or use to fill a tart.

Total 20 mins

Method

Whisk the eggs together in a bowl and add the salt.

Melt the butter in a heavy based pan and cool slightly.

Add the remaining ingredients to the bowl and whisk together. Add to the cooled butter and whisk together.

Return the pan to a low heat or AGA simmering plate.  Continue to stir until the sugar is dissolved.  The curd will begin to thicken.  As soon as it will coat the back of a spoon, remove from the heat.

Pour into sterilised jars and keep in the fridge for 3 – 4 days.

Notes for cooks

Cook the curd over a low heat, stir continuously and take care that the eggs do not scramble.  If white flecks appear, pass the curd through a sieve before pouring into jars.

Lemon curd can be frozen or swirl into mascarpone and freeze for a quick iced dessert.

Adding a ¼ teaspoon salt to the beaten eggs helps to break down the albumen.  This helps to cook the curd evenly.

Remove the zest before juicing the lemons.  Either mix into the curd as it thickens, or freeze for biscuit dough, cakes or a chicken, rosemary and olive tray bake.

Goes well with…

• Rhubarb & raspberries 
• Dairy & plant based ice-creams and desserts
• Pastries 
• Cheesecakes and meringues 
• Sponge cakes and sweet souffles 

Variations

Follow the base recipe above…

Passionfruit: replace juice with equivalent volume of puree

Blush Grapefruit: squeeze juice from one large fruit

Lemon & lime: replace two lemons with three limes

To cook on the AGA

To extract more juice, microwave the lemons for 15 seconds or leave in the AGA simmering oven for a minute.

Weigh butter into heavy based saucepan and leave in simmering oven to melt whilst you are preparing rest of ingredients.

Once the curd begins to bubble remove from simmering plate and pop into simmering oven for 1-2 minutes to cook through with no need to stir.