Tangy, Buttery Lemon Curd 1

When the first frosts our citrus trees have received the icy cold required to sweeten their fruits. Our lemon tree yielded a whole bucket of lemons with more still on the branches, so it is the perfect time to make this lemon curd, which has an intense tangy flavour with a rich buttery finish.

Use it to sandwich macarons, to make citron tarts, fill lemon meringue pies, or simply top your scone, crumpet or breakfast toast.

Lemons

Above: lemons are in plentiful supply during winter and become sweeter after the first frosts.

Lemon curd mix

Use a stick mixer to blend and emulsify the softened butter into the remaining cooked ingredients.

Makes 850g, or 3 small jars

Tangy, Buttery Lemon Curd

5 from 2 votes
Recipe by Lisa Romano Course: SidesDifficulty: Easy
Servings

3

jars
Prep time

20

minutes
Cooking time

20

minutes
Calories

170

kcal

With the first frosts our citrus trees have received the icy cold required to sweeten their fruits. the perfect time to make this Lemon Curd.

Ingredients

  • 160 g lightly beaten eggs at room temperature

  • 240 g caster sugar

  • Finely grated zest of 5 organic unwaxed lemons

  • 160 g strained freshly squeezed organic lemon juice

  • 300 g unsalted butter, chopped into 1cm cubes and softened

Directions

  • You will need a sugar thermometer, a stick blender and three x 300ml capacity sterilised glass jars.
  • Mix the egg and sugar well in a heavy based saucepan.
  • Add the lemon zest and juice.
  • Cook over a medium to low heat, stirring constantly, until heated to 85C.
  • Strain the curd into a bowl and discard the zest.
  • Allow to cool to 50C, then add the softened butter.
  • Blend and emulsify with the stick mixer.
  • Decant into the glass jars, close lids and store in refrigerator for up to 2 months.
  • The lemon curd is lovely with scones and cream!
Lemon1

The lemon curd is lovely with scones and cream!

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