Homemade Lemon Curd ~ Sunshine in a Jar!

Lemons and raspberries are my favourite fruits, and this is the perfect time of year to enjoy both. I’m sure I’ve never seen raspberries as cheap and plentiful as they are right now. It must be a good year for them. 
Raspberries are perfect to eat on their own, but lemons need a few extras to get the most out of their flavour. I use them for homemade lemonade, on pancakes, in salad dressings, a morning glass of lemon water and this recipe – lemon curd. 
Shop bought lemon curd simply cannot compare with the homemade stuff. So creamy, intense and flavourful – the taste of summer – perfect on breakfast toast. 
I made some this weekend, and already half a jar has disappeared! And no, not just by me I might add… though it’s very tempting to be sure. The gentle stirring of the gloopy golden mixture, for half and hour or so while the mixture thickens, was very meditative and calming. And the house was filled with the scent of lemons for a long while after.
It is a simple recipe, taking little time, yet it can be enjoyed for a good three weeks or so after. It’s more perishable than the bought kind, so needs to be refrigerated*. Though it hardly lasts long enough to spoil in this house. 
By the way, I am wilfully in denial about the quantity of sugar and butter that go into this… I advise you do the same 🙂
Lemon Curd

(Adapted from a recipe by Sue Ashworth from the book Traditional Farmhouse Cooking)
Makes about 750g or 1½ lb
Ingredients

4 Eggs
250g/8oz/1 cup of caster sugar
finely grated rind of 2 large lemons
120ml/4 fl oz/½ cup of lemon juice
250g/8oz/1 cup melted unsalted butter
Method

Whisk all ingredients except butter until well combined then stir in the warm (not hot) melted butter. Set the bowl over a pan of gently simmering water and stir with a wooden spoon until the mixture thickens – this took just under half an hour for me. It is thick enough when you can drizzle a trail on the surface and it doesn’t immediately disappear. 
Pour the lemon curd into previously sterilised warm jars, and seal. Two average sized jars, or three small – as I used here would do the job. The lemon curd will thicken further as it cools. Once cold, store in the fridge. 

My neighbour very kindly hung a large bag of blackcurrants on the fence for me today, freshly picked from his garden. I’m off to investigate what I might use them for. Does anyone have any recommendations?

* Just discovered, thanks to spellcheck, that I’ve been spelling refrigerate wrong my entire life. With a ‘d’ – refridgerate. Must have got it from ‘fridge’. haha.

x

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