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I used to hate lemon curd as a child, but the only lemon curd that I'd tasted at that point was the nasty sweet sickly synthetic lemon curd in a jar. Lemon curd was something that was always in our pantry when I was little, and my mum must have probably bought every lemon curd ever made in the vain hope that I might like one of them - I never did.
I don't know what on earth made me think that I would like my own homemade lemon curd, but something obviously made me think that I might. So a few years ago now I started making my own. It is absolutely delicious, and there's always a jar of homemade lemon curd in my fridge now.
To make approximately 1 litre of lemon curd.
4 unwaxed lemons
4 egg yolks
300g caster sugar
200g unsalted butter
Zest and juice the lemons. Beat the eggs, yolks and sugar together until the sugar has dissolved. Add the butter, lemon juice and zest and heat gently in a pan on a low heat, until the mixture is thick and smooth and looks like lemon curd. Pour into a sterilised jar, seal, and keep in the fridge.
This is absolutely delicious, and it's so easy to make. It has a wonderful aroma of fresh lemons, and it's a vibrant yellow colour. It has a beautiful smooth lemony tangy flavour, and everyone that has tried it loves it. This makes quite a thick lemon curd, you can stand a spoon up in it. It tends to keep for up to a few weeks in the fridge, but to be honest it's all been eaten before we get to that point anyway.
I've been making this for years now, it's really quick and easy to make, I could probably make it in my sleep as I've made it that often. It's so much nicer than the pre-packaged lemon curd that you buy in jars in the supermarket, it's fresh and it's natural, and it's not packed full of spooky preservatives, colourings and E numbers.
There's tonnes of uses for lemon curd; obviously you can spread it on toast or bread or scones, it's nice with natural yogurt, I've used it to sandwich together a cake, I've had it dolloped on pancakes, you can use it as the lemon layer in a lemon meringue pie, I've used it as a lemon layer in a trifle, I've used it in a bun or cake mix to make lemon buns or cake, the list of uses goes on and on really - it's very versatile.
Lemon Curd is a British preserve. It is often put into sandwiches or cakes. I personally like to have it in a sandwich with ham, I know thtas you may think that's gross but try it before you shun it, it really is nice. I also like to put it into lemon curd cake, this adds a nice lemony extra that you don't get from just lemon juice and rind. It also makes the cake a little heavier but not in a bad way. Basically I don't ever make lemon cake without lemon curd. Another great use of lemon curd is to put it in a lemon meringue pie underneath the meringue. You can even put it with plain cake.
I didn't even know until I'd been using it for a few years what it contained so, to make sure you don't make the same mistake as me, here is what it contains: egg yolk, sugar, lemon juice and lemon rind (or zest).
I think this is a great product and it's taste is unbeatable, a lemon flavour but sweet not sour, absolutely delicious! Go and buy a jar, its pretty cheap and enjoy.
I have to say I prefer Homemade Lemon curd to that of any shop variety there is so if I can I spend the time making my version of it. Strongly tangy and a little sharp.
I cannot abide the sickly sweet versions like Gales Lemon curd it is too sweet and sticky. Lemon Curd a good variety of which should taste of just that! lemons!
This is a very good source of Vitamins for vegetarians and meat eaters alike as there are no meat derivatives in it and should not be a problem to them.
Providing of course you like lemons.
Makes three 1 lb (350 ml capacity) jars
grated zest and juice 4 large juicy lemons
4 large eggs
12 oz (350 g) golden caster sugar
8 oz (225 g) unsalted butter, at room temperature, cut into small lumps
1 level dessertspoon cornflour
You will also need three 1 lb (350 ml capacity) jars, sterilised.
Begin by lightly whisking the eggs in a medium-sized saucepan, then add the rest of the ingredients and place the saucepan over a medium heat. Now whisk continuously using a balloon whisk until the mixture thickens - about 7-8 minutes. Next, lower the heat to its minimum setting and let the curd gently simmer for a further minute, continuing to whisk. After that, remove it from the heat.
Now pour the lemon curd into the hot, sterilised jars, filling them as full as possible, cover straightaway with waxed discs, seal while it is still hot and label when it is cold. It will keep for several weeks, but it must be stored in a cool place.
This recipe is taken from Delia Smith's Complete Cookery Course and Delia Smith's Complete Illustrated Cookery Course.
I told you before she had some good recipes this is one of my favorites.
I hope you enjoy it.
Enjoyed on bread or toast, or in pies and tarts, makes gorgeous citron tarte,
Got to go and make some more Just thought I would share this with you all.
I was looking for something different I thought I’d buy some lemon Curd. I used to love this when I was little. So when I was shopping at Tesco I popped some “ Tosco’s Finest” in my trolley I got a 411-gram Jar for 51p, pretty good value for money. It smells so nice just like fresh lemons. It is so thick you can stand the spoon up in it. The value lemon curd is not nearly as nice and isn’t as nice a lemon colour either. Tesco lemon curd is delicious it is has the tangy taste of old fashioned lemon curd. It has a nice strong lemon taste. Lovely and sweet and yet sour at the same time you can taste the real lemons in it. I used to make tarts years ago and put this in them. my tummy! my tummy! i went down to tesco yesterday and some lemon curd i bought it was a lovely lemon and much thicker than i thought i twisted off the lid. it smelled just so divine jim said could i have some please i said no way jim that’s mine it really is quite thick you know, as some are very runny did you say could i have some? are you trying to be funny? i got a spoon and stuck it in and thought oh! boy how yummy and then i ate too much of it and had to ring my mummy in pence it’s 51 for a 411grms jar for value that’s quite good as it really goes quite far its 298calories in every 100grms but that don’t really matter it really does for me you know, as i can’t get any fatter it’s in a lovely lemon jar with black upon its lid you say tell me how many calories .i think i already did
Tangy lemon curd for cooking, spreading and sauces.