Lemon Curd

April 8, 2017

 

 

One of the beautiful British traditional cooking is lemon curd (or fruits curd, for that matter.)  It might be best known to be served with scones, but possibility is limitless!  My personal favorite is to serve with chiffon cake (its recipe is also available!)  It can also be served with pancakes, ice cream, or mixed with whipped cream as filling for tarts.  It's quite easy to make, and will give you satisfaction, "I didn't waste a ting!" 

This recipe is with lemon, but it can be replaced by orange (a bit milder), lime, mandarine, or bitter orange.

 

Ingredients:

4 lemons - zest and juice

4 eggs - lightly beaten

100g butter - cubed

350g sugar

 

Directions:

1) Wash lemon well.

2) Grate rind of lemons and squeeze out juice. (The more pith - white part - it contains, the more bitter it will be.)

Tips: Use a sheet of paper ("mat papir" in Norwegian) over a cutting board when grating lemon zest.  It helps to keep the counter clean, and easy to transport them into a pan.

3) In a pan, place eggs and lightly beat them.

4) Add cubed butter, sugar, lemon zest and lemon juice.

5) Place the pan inside of large basin of simmering water.

6) Stir with a wooden spoon until thick and it coats the back of the spoon.

7) Sieve.

8) Pour into sterile jars, seal, and let it cool.

9) Keep in fridge until serving.

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