Tart and sweet, a wonderful combination!
Klik hier voor de Nederlandse versie
This is my favorite recipe for making lemon curd. Very easy, fun to make and delicious. I also use the curd as a filling for pies and tartelettes and even put it in my yogurt. My advice is to use organic eggs and lemons for the most delicious and lemony result. But at least make sure your lemons are unwaxed.
Ingredients for the Lemon Curd
4 organic lemons, zest and juice (total juice amount 250 grams)*
4 eggs (organic) whisked – 200 grams
110 g / 4oz butter, cut into cubes, softened
450 g / 1lb sugar
*You can also make lemon & lime curd by substituting 1 lemon for 2 limes and just stick to the recipe as described.
Making the lemon curd
In a bowl whisk the eggs until well combined. Put the lemon zest and juice, the sugar and the butter into a heatproof bowl. Sit the bowl over a pan of gently simmering water, making sure the water is not touching the bottom of the bowl. Combine for a minute then add the whisked eggs and stir them into the lemon mixture and make sure they are well incorporated.
Now whisk until all of the ingredients are well combined, then cook for 10-12 minutes, stirring every now and again, until the mixture is creamy and thick enough to coat the back of a spoon. A better indication if the curd is ready is to check the temperature of the mixture. It should be around 76 °C< / 168.8 F/strong> for the curd to get thick. Do not go too high or else your curd could curdle.
Remove the curd from the heat and spoon into sterilized jars and seal. When cooled, store in the fridge.
Emom1123 says
This looks delicious! How much curd does the recipe make? And you use the whole egg, yoke and white, correct?
Weekend Bakers says
Yes, you use the whole egg. It does not yield that many jars, it also depends on the amount of juice. The weight will be around 1000 grams but about the volume we are not sure. Keep two 450 ml (to three just to make sure, depending on the size of your jars) jam jars ready, one will be filled completely, the other (two) very probably not.
Francesca says
How many lemons do you need to use?
Weekend Bakers says
Sorry for that. Somehow the number had fallen away, probably with a little update we did recently to make a ‘neater’ list of ingredients. It is 4 lemons!