I was recently gifted some beautiful lemons from a lovely girl at work. She has a tree at home (that’s obviously growing a lot better than mine. Mine has one lonely little lemon. That is persistently staying green. Maybe it’s a lime?! Gardening is so not my forte) that’s growing an abundance of lemons and happily brings me bagfuls. Literally, bagfuls.
I gifted her a jar of curd, as a thank you for her lemons. And in doing so, I realised what a lovely Christmas gift a jar of homemade curd or preserves can make!
This is my favourite way to make curd. Almost all the ingredients get heated over a bain marie, then the butter gets whizzed in with a stick blender. If you don’t have one, or are feeling lazy and can’t be bothered getting yours dirty, feel free to use a whisk, but your curd probably won’t be as pale or light.
- 220g caster (superfine) sugar (1 cup)
- 200g whole egg (about 4 large eggs)
- Zest of 4 lemons, finely grated
- 160ml lemon juice (3/4 cup)
- 300g unsalted butter (10½ oz)
- Cube the butter and place it in a large bowl. Place a fine mesh sieve over the top and set aside. Have a stick blender at the ready.
- Whisk together the sugar and eggs in a large heatproof bowl. Add the lemon zest and juice and whisk to combine.
- Place the bowl over a pot of simmering water. Whisk gently but continuously, until the mixture reaches 80 C (175 F) on a thermometer.
- Take the curd of the heat and pour it through the strainer, over the butter.
- Once all the curd has been passed through the sieve, remove the sieve and use a stick blender to blend the curd into the butter until well combined.
- Place a piece of cling film over the curd, directly over the surface, and refrigerate overnight.
- Can be used in tarts, cakes, spread on toast and pastries, or gifted. Freezes well, too.
- Keep refrigerated. Makes 3 - 4 cups.
- Happy baking!
Recipe adapted from Pierre Herme via Dorie Greenspan.