Tangy yellow lemon curd, spring is here

I am a lemon addict which is difficult for someone living in Ireland where lemons are not native, where they cannot be grown, even in a glass house, and where they must travel miles to get to my door. But I cannot concede to eating only seasonal fruit when it comes to lemons.

Lemons look good in the fruit bowl, smell really good in a mug of hot water at 6am in the morning, and taste really good in cakes.

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I like lemon in any format be it sweet, savoury or in a G&T and lemon curd is one of the best ways to extend that lemon flavour for a few weeks in the fridge. It can be enjoyed on toast, with scones, on meringues, rippled through ice-cream or by the teaspoon from the jar with the fridge door propped open.

I have used this lemon curd in a lemon meringue pie, in a lemon wedding cake, a lemon roulade and lemon ice-cream so it’s really versatile.

I used to use a recipe from one of my sisters (I have five and we all bake and cook) that used whole eggs. It was delicious but I found I needed a recipe that used yolks only that are left over after making a Pavlova.

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I did a little research of other recipes and a paleo version uses honey and coconut oil while some other ‘standard’ recipes use corn flour to thicken it. A lemon curd, made slowly and allowed to thicken with time has to beat a corn flour version any day.

I use 4 simple ingredients, but use the best I can find which includes unwaxed lemons and real butter (I have already extolled the virtues of Irish butter but for me it’s the only butter we have).

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The curd can be made directly in a saucepan on the hob or using a Ban Marie (double boiler I think it is called in north America) if you are concerned about scrambling the egg yolks.

It’s pancake Tuesday tomorrow so a perfect time to have a jar of lemon curd in the fridge. Here’s my recipe.

Recipe
90 g sugar
50 g butter
4 egg yolks
3 lemons – juice and zest

Method

  1. Put the butter, sugar, lemon juice and lemon zest in a heatproof bowl and place over a saucepan with a small amount of simmering water.
  2. Once butter is melted and sugar is dissolved whisk in the four egg yolks and allow the mixture to thicken slowly over a low heat, stirring regularly.
  3. Once thickened pour into a sterilised jar or tub and seal.
  4. Allow it to cool to room temperature before putting the fridge to set fully.

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Tip – I heat the jar and lid in the oven for 5 minutes and keep it hot for pouring in the warm curd.

Once set enjoy that sweet, sour, yellow burst of sunshine goodness. How do you eat yours?

Until next time……………………………………….

 

 

 

 

4 thoughts on “Tangy yellow lemon curd, spring is here

    1. Yes I love it with yoghurt too and much better than bought lemon curd yoghurts. Must try it in tartlets next time. Sounds delicious.

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  1. I made lemon and lime at the weekend and it is really good . I also made seville orange curd (the sour ones for marmalade ) when they were in season and it was delicious in green pancakes for St. Patrick’s Day

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    1. I tried making ink grapefruit curd before and it wasn’t tart enough and an odd colour. Will try the lemon and lime curd too. Thanks for stopping by

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