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Eureka Lemon Curd

by DJ's Kitchen (follow)
Quick (1387)      Dessert (1081)      Sweet (414)      Lemon (108)     


Lemon curd made at home from real lemons is infinitely better then anything you can buy in a shop! Making it yourself allows for the variation in sweetness or acidity depending on it's final use.

I often use this as a base for my Raspberry Lemon Meringue Mess, or to add to my Lemon Curd Teacake with Cinnamon Syrup.

It can also be used as an accompaniement to other dessert such as Strawberry Sablee or an Icecream topping.

It's uses are numerous. Here I've reduce the sugar by 1/4 cup so it wasn't too sweet. The addition of the rind from another lemon can intensify the lemon flavour if it needs to be extended.



Preparation Time: 3 minutes
Cooking Time: 5 -10 minutes
Makes: 2 cups approx.

150 gm Butter
3/4 cup caster sugar
3 eggs
2 lemons


Place the eggs and sugar together in a heat proof bowl. Gently beat until they are mixed. Chop the butter into small cubes
Add the lemon rind, juice and butter.


Place over a saucepan of boiling water and stir continuously until butter melts.
Continue to cook and stir often until the curd is thick and at least coats the back of the spoon. Ideally it should be thick enough to 'dollop'..
Keep in a cool spot until use or if not using straight away it can be stored in the fridge for sometime.


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