Thursday, July 31, 2014

Lemon Curd


Sunshine in a jar, not too sour and not too sweet. We will be using up some of the lemon juice and freshly dried lemon peel. 


Lemon Curd on a hot fluffy pancake.


All the naked lemons from yesterdays Sunny Lemons post are squeezed. 
Using an old glass juicer makes the job very pleasant and brings to mind memories of when i was a child helping my Nanna in the kitchen. 
Not only do i want juice for this recipe i will also need zest and some of the seeds from the lemons. 
Mmmm seeds your wondering what could they be for, well i dont use commercial pectin to thicken my curd i use the lemon seeds as it already has pectin in the seed. 


Lemon Curd

3 Eggs
1/2 cup Sugar
3/4 cup Lemon Juice
1 teas Lemon Zest dry  [if fresh, zest of one lemon]
150g unsalted Butter

Simmer about 1 inch of water in a small pot. Whisk eggs and sugar in a heat proof bowl and place over your pot. Make sure the bottom of the bowl does not touch the water. I use a small 1L Pyrex bowl.
Stir in the juice, zest and butter. Add about 10 or so seeds to a small bag or piece of cheese cloth and add to your bowl, see picture above.
Make sure your heat is low or it will cook the egg whites. Occasionally stir and cook until it thickens or coats the back of your spoon. It may take a little while but it is well worth it.



While your curd is cooking, boil your jars in a big pot of water for about 10 mins. Turn off the pot and leave them there until your ready to use them. You can put a tea towel in the bottom of the pot so the glass is cushioned if you dont have a jar rack.


When your curd is thickened remove the jars from the pot and drain off any water.
Ladle the curd into your hot jars, i let mine cool before adding the plastic fridge lids.
It will keep for about 3 weeks in the fridge or you can also freeze them.
This makes a really nice lemon tart filling.


This recipe is pretty similar to the Passionfruit Curd i make.
If you give either of them a go let me know how it turns out.



Linked here R&R Wednesday #63
and here Homemaking Party
and here Homemade Monday #91
and here From the Farm Blog Hop
and here Homestead Barn Hop #169
and here Maple Hill Hop #41



3 comments:

Chris said...

I thought this, along with your dried lemon peel post, were very educational. I used to make lemon butter when my lemon tree was supplying, but have found overripe limes an adequate substitute too.

Unfortunately I don't eat a lot of bread now, so I don't make as many preserves as I used to.

Very bright and vivid looking curd though. Definitely sunshine in a jar. :)

Nicole said...

mmm limes, its too cold here to grow a lime tree.
i am going to have to cut down on the bread as well, it creeps up on you especially now that im not working, but its so tempting cooling on the bench and smells so good.

jams or jellies are on my list of things for this summer that i want to have a go at.
so many new things to learn, just never enough hours.

Tania @ Out Back said...

Such nice bright lemon curd.

I was hoping to try some mandarin curd as I have an over abundance of them this year. I have been giving them away left, right and centre.

Then I have a whole tree of oranges to get through...

:)