Lemon Curd
"Use this on scones, or to fill tiny tarts, or use it as a spread. It is good for many things. Put in sterile jars and keep in refrigerator no more than two weeks. These make nice little gifts to give along with the recipe at Christmas."
Original is 1 serving
Ingredients
Nutritional
- Serving Size: 1 (241 g)
- Calories 816.1
- Total Fat - 0.1 g
- Saturated Fat - 0 g
- Cholesterol - 0 mg
- Sodium - 15.4 mg
- Total Carbohydrate - 203.5 g
- Dietary Fiber - 1.2 g
- Sugars - 200.9 g
- Protein - 1.1 g
- Calcium - 46.1 mg
- Iron - 1.1 mg
- Vitamin C - 22 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
In a double boiler place the sugar, butter, grated lemon peel of TWO lemons and the squeezed juice of THREE lemons; place over low heat and cook till butter melts, stirring constantly.
Step 2
Stir in beaten eggs (DO NOT LET MIXTURE BOIL AS IT WILL CURDLE); continue stirring over heat till mixture thickens.
Step 3
Pour into sterile jars, seal, and cool; store in refrigerator no more than two weeks.
Tips
No special items needed.
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- When selecting lemons, look for ones that are heavy for their size and have a bright yellow color.
- For the butter, it is best to use unsalted butter for this recipe.
- Substitute maple syrup for the sugar: Maple syrup is a healthier alternative to sugar and adds a unique sweetness to the Lemon Curd. It is also a great way to add a bit of variety to the recipe.
- Substitute coconut oil for the butter: Coconut oil is a healthier alternative to butter and adds a subtle nutty flavor to the Lemon Curd. It is also a great way to add a bit of variety to the recipe.
Orange Curd Replace the lemons with oranges. Use the grated peel of two oranges and the squeezed juice of three oranges. Follow the remaining instructions as written.
Lemon Scones - These scones are the perfect accompaniment to the Lemon Curd. The tartness of the lemon curd is balanced out by the sweetness of the scones. The buttery texture of the scones also pairs nicely with the creamy texture of the lemon curd.
Blueberry Compote: This sweet and tangy compote is the perfect complement to the Lemon Scones and Lemon Curd. The tartness of the lemon curd is balanced out by the sweetness of the compote, while the fresh blueberries provide a burst of flavor. The compote also adds a beautiful color to the plate, making it a great addition to the meal.
FAQ
Q: How long can I store Lemon Curd in the refrigerator?
A: Lemon Curd should be stored in the refrigerator no more than two weeks.
Q: Can I freeze Lemon Curd?
A: Yes, Lemon Curd can be frozen for up to three months. Make sure to store it in an airtight container.
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Fun facts:
Queen Elizabeth II is known for her love of lemon curd. According to her former chef, Darren McGrady, she would often have lemon curd sandwiches for tea.
In the 19th century, lemon curd was a popular dessert among the upper classes. It was often served with cake or biscuits, and was a favorite of Queen Victoria.