Step-By-Step: Homemade Lemon Curd

When life gives you lemons, make lemonade?

… Well, just make lemon curd – It’s a lot more satisfying and fun to make. Lemon curd, as all fruit curds are, is kind of like our normal bottled fruit jam. It’s just that lemon curd also contains dairy products like butter and eggs, so it has a shorter preservation period and a shorter shelf life. It’s a traditional English delicacy and the perfect perk-me-up on a slow, lazy afternoon, buttered on toast or a scone… Yum.

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Ingredients for Homemade Lemon Curd: Makes 1-2 jars

Homemade Lemon Curd

4 small lemons, juiced
Zest of lemons, to taste
2 free-range eggs
2 free-range egg yolks
125g caster sugar, adjusted to your liking
75g unsalted butter

Special Tools

Balloon whisk
Heatproof bowl big enough to fit atop your saucepan without falling in
Grater/zester
Sterile jar (to store) – More on this in the notes below

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Step-By-Step: Homemade Lemon Curd

Step 1: Combining ingredients

I know understand why so many people opt for free-range eggs even though they’re more pricey. I swear they’re of better quality with nicer yolks. Most of all they come from happy hens that could roam around freely instead of being kept in cages! It’s a win-win situation here. Incidentally I found this website haha: http://www.freerangeeggs.co.uk/

Combine with a whisk.

Just sugar in the Philadelphia container. Add more sugar if you can’t stand the slightly stinging acidity of the sharp lemons!

Fold in sugar but don’t be silly like me and lose my grip and throw everything in at one go accidentally. It was not fun whisking the lumps later…

Squeezed your lemons dry? My, these lemons look sad. (After being zested and juiced)

Lemon zest – Also means scraped bits of lemon skin that is used to add flavour to food. Use a zester if you have it but we relied on a cheese grater which works just fine! Be careful not to scrape out the white portion under the skin, the pith, which tends to be bitter.

Add lemon juice through a strainer – No pulp or seeds in the lemon curd! Add zest to taste – I didn’t add so much because I wanted a smoother curd.

Violent stirring!

Step 2: Slow-dancing in a burning room

Cut butter into small cubes – They melt so much faster like that!

Prop your heatproof bowl over gently simmering water (at medium-high setting), making sure it doesn’t touch the water directly – It’ll cook the curd prematurely! See how creative we are… Chopsticks and all *in times of desperate need*

Melt butter cubes.

Slowly stir with whisk (or with wooden spoon if you desire) for about 10-20 minutes until the curd reaches a thick sticky consistency, like a runny custard.

Set it to cool and chill for 10-15 minutes. It will continue to thicken on its own, until it finally reaches curd-like status!

Say, you’re sick of eating it on toast, why not make some lemon curd tarts, lemon sponge cake or even a lemon crepe cake? The possibilities are limitless! Try them with some Short Recipe: Lemon Muffins or Step-By-Step: Crepes! :)

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Note: Many homemade lemon curd recipes would require you to sterilize jars for proper storage of lemon curd (because it goes bad quite easily due to the eggs and butter). We wholly agree, it’s just that we didn’t plan to store the lemon curd for long so we did not have photos of the process. It’s simple:

  • Clean glass jars thoroughly with dishwashing liquid then rinse in warm water.
  • Place in preheated oven at Gas Mark 1, for 30-45 minutes, upside down to dry.
  • Instead of leaving lemon curd to cool at the side as per our recipe, pour into warm sterilized jar immediately and seal with waxing paper and lid. Curd will still continue to thicken inside the jars but your lemon curd will keep a much longer time!

Posted by #phangchewfat

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