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

Tangy, Buttery Lemon Curd

Recipe by Lisa Romano
5 from 3 votes

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.

Course: SidesDifficulty: Easy
Servings

3

jars
Prep time

20

minutes
Cooking time

20

minutes
Calories

170

kcal

Ingredients

  • 160 g 160 lightly beaten eggs at room temperature

  • 240 g 240 caster sugar

  • Finely grated zest of 5 organic unwaxed lemons

  • 160 g 160 strained freshly squeezed organic lemon juice

  • 300 g 300 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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