Sweet and tart homemade lemon curd, made with only four ingredients. It’s an extremely versatile treat that can be used to add a little kick to your yoghurt and granola, as a topping for fruit salad, a spread for your scones or toast, or simply baked into a cake.
I think today’s recipe is the perfect way to pay homage to the country I have called home for the last three and a half years. It’s an ideal way to say to farewell to the UK without being too kitschy or over-the-top. I could’ve gone with scones or a Victoria sponge cake or sticky toffee (sticky date to all the Aussies out there) pudding or bangers and mash or toad in the hole or a pork pie, but I’d rather farewell this country in a more subtle manner, with Lemon Curd.
While lemon curd definitely exists outside of the UK, to me it feels like something that is quintessentially British. I can just imagine the Queen spooning the very finest lemon curd over her scones (the traditional sort, not the American kind) then dolloping a generous serving of clotted cream on top. Oh, to be a fly on the wall in her palaces.
I don’t know why lemon curd is so British to me. Maybe because, like the British, it starts off quite tart and sour, but as you get a taste for it, it’s pleasantness and sweetness shines through! Please don’t be offended British friends, I’m just joking. I am not afraid to admit that a lot of the stereotypes about the British are completely unjustified. Except that queueing one. But that’s definitely not a bad thing, I’m a big fan of orderly queues!
So, as my last few weeks in London come to an end, I’m saying goodbye to this captivating city in the best way I know how…with food. This Lemon Curd will rock your socks off. Go make it now. Dip all the fruit in it. Spread it on all the scones. And stay tuned for THE perfect way to bake with it in a couple of weeks’ time.
Prep Time: 5 minutes + 4-5 hours cooling
Cooking Time: 15 minutes
Zest and juice of four unwaxed lemons (about 1 tbsp zest and ¾ cup juice)
1 cup caster sugar
100g butter, diced
3 eggs, plus 1 egg yolk, lightly beaten
- In a heatproof bowl over a small saucepan of simmering water (ensure water is not touching the bottom of the bowl), combine the lemon zest, juice, sugar and butter. Stir occasionally, until butter melts, about 3 minutes.
- Reduce the heat to the lowest possible setting, so water is just simmering. Add lightly beaten eggs and yolk and whisk to combine. Cook for about 12 minutes, whisking occasionally in a figure eight (this prevents sloshing), until curd has thickened and coats the back of a spoon.
- Remove from heat and allow to cool for 5-10 minutes, then pour into an airtight jar or container, cool for another 30 minutes or so, then refrigerate. Curd can be used immediately, but will develop a thicker, more spreadable consistency if refrigerated for at least 4 hours. Curd will keep for 1-2 weeks in the fridge.
NOTE: If eating curd straight from the jar (as I sometimes do!), you may prefer to strain the curd through a sieve after step 2 to remove bits of lemon rind. If using for any other purposes (eg. on scones or toast, served with cake or mixed with yoghurt) you shouldn’t need to strain it as you won’t taste the bits of rind.
Adapted from BBC.