To anyone who is British or lived there any length of time, you probably know exactly what I mean by lemon curd. Whereas I suspect if you’re from anywhere else you won’t have a clue unless you read a lot about food. I don’t mean that in a bad way at all, just as with so many things, like the romesco sauce I made not so long ago, some of the best foods seem to not really get out of the country they are from. It’s a shame, not that the foods that are best known are exactly bad, but there are so many other great things most people don’t get to discover. When it comes to British food, lemon and other fruit curds are up there for me.
Uses for lemon curd
Lemon curd is one of the most delicious things to spread on your toast, but is also a great ingredient in baking. You can buy ready-made lemon curd in the supermarket, including here. However it doesn’t taste anything like the proper homemade stuff. I don’t just mean in the way homemade jam/preserve is better, but actually the texture is a bit different. Plus bought lemon curd just doesn’t taste, well, lemony enough to me. I like to make it with just enough, but not too much, sugar so you get the full flavor of the lemon.
When I say it’s good in baking, I made some lemon almond cupcakes with some in which were incredibly good. It is also good on a pavlova and as a topping in mini tarts, such as my cranberry lemon curd tarts. But even if you don’t get round to baking, it is so quick to make and is great to put on your toast in the morning or as a snack. Why not try it is on plainer scones and other baked goods, too.
I love having some in the fridge for when I feel like having some and so a relatively small quantity like this is just perfect for that. If you are baking with it, you might want to double-up so you definitely have some left over, as you will want to have some! The color is so bright and fresh which is just like the flavor as well. Since you only need a few minutes to make it, you’re not exactly losing much by giving it a go. And there’s so much tastiness to enjoy if you do. If you like lemon flavor, it’s the perfect way to enjoy them that bit more.
Lemon curd has such a delicious citrus tang that's perfect both spread on toast and in various desserts/baked goods.
- 1 egg
- 1 egg yolk
- 1 lemon zest ie from 1 lemon
- 1/4 cup lemon approx 1
- 2-3 tbsp sugar to taste
- 3 tbsp unsalted butter 42g, cut into small chunks
Beat together the egg, egg yolk, lemon juice and zest, and sugar in a small bowl. Add the chunks of butter.
Put the bowl over hot water in a pan so that the water comes up the sides of the bowl but doesn't come in, and the bowl is not touching the bottom of the pan. Stir regularly as the butter melts then constantly as the mixture starts to thicken.
It's ready when thick enough to stick to the back of a spoon, around 5min.